Spiced Pecans

Total Time:
18 min
10 min
8 min

1 pound

  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon dried ground orange peel
  • 1 pound pecan halves
  • 4 tablespoons unsalted butter
  • 1/4 cup packed light brown sugar
  • 2 tablespoons packed dark brown sugar
  • 2 tablespoons water

Line a half sheet pan with parchment paper and set aside.

Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.

Place the nuts in a 10-inch cast iron skillet and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, approximately 2 to 3 minutes.

Transfer the nuts to the prepared sheetpan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored up to 3 weeks.

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4.8 70
These nuts will be by new go to neighborhood gift! Did make a few modifications that seemed to work for more even results. 1. Toasted the pecans in the oven on a cookie sheet, stirring ever 5 minutes until they were evenly browning and very fragrant. 2. Mixed the sugars and spices together 3. After toasting the pecans in the oven, put all the nuts in a large high sided skillet, over low medium heat. 3. Put the seasoned sugars in with the nuts, stirring to evenly coat and then finally added the water to help dissolve the sugars. Keep stirring until you are happy with the distribution of sugars and spice over the nuts. Made 6 batches this way and every single person was delighted! item not reviewed by moderator and published
Delicious! Genius spice combination, balanced beautifully with the sugar blend as well the flavor and texture of the butter over the toasted pecans (do yourself a favor and use a high end butter like unsalted Kerrygold). We made several pounds throughout the holidays, gave away much of what we made to friends and family as gifts, and everyone raved. Also did a batch of mixed nuts this way, and they were good, but pecans are definitely the best backdrop for this recipe. We also made some for a vegan friend using a vegan margarine in place of the butter, and even those were surprisingly good. We think these are much more satisfying than the often hyped "Union Square Cafe Bar Nuts" which are much more salty and have a one dimensional flavor profile by comparison. These magical spiced pecans will definitely be a new holiday tradition in our family for years to come. Thanks Alton! item not reviewed by moderator and published
I made these on Christmas morning, to take to a family dinner that evening. I had to skip the orange peel because we didn’t have any. I also reduced the cumin amount slightly because of what I read in some other reviews about the cumin being too strong. The pecans turned out beautifully and were well received at the dinner. They were really easy to make, too. I will definitely make these again. item not reviewed by moderator and published
Fantastic. To give you an idea of how good this is, I made 8 batches of this over a 3 day period. Okay, 4-double batches. For the first 2 lb. batch, I followed the recipe exactly, and it was delish, although I thought the cumin was overly strong. So for the second and third batches, I halved the cumin and kept everything else the same. By the final batch, I had run out of orange peel, so I upped the cinnamon. All of these were fantastic. item not reviewed by moderator and published
Very tasty! I even made my own ground orange peel because I didn't have any. Turned out perfect. item not reviewed by moderator and published
I think your recipes are the bomb. Followed you on Good Eats and that made me a great cook. You explained everything so well. And I smiled. item not reviewed by moderator and published
OMG! These are amazing. Made them to the recipe and when you taste them they are sweet and then you get a ever so slight taste of the cayenne and the cumin is amazing in this recipe item not reviewed by moderator and published
Yummy!! I did not have any orange zest so I used 1/4 tsp of cardamon. Perfection!!! Will make these again and again! item not reviewed by moderator and published
I've tried many versions for spiced pecans, my father in-laws favorite, and I've finally found it. This one is perfect...no modifications needed! item not reviewed by moderator and published
Made these just now, easy as pie! I toasted them in the oven before hand, and had the melted butter and spices all ready on the stove when the pecans came out of the oven. Quick, no mess, and tasty! Another Alton winner! item not reviewed by moderator and published

This recipe is featured in:

Alton Brown's Thanksgiving Menu