Sweet, Spicy & Salty Candied Pecans (aka “Crack Nuts”)

5 stars based on 99 votes


My husband calls these candied pecans “crack nuts” because they’re madly addictive. They’re perfect to serve with cocktails, toss over salads or just keep around the house over the holidays. They also make a delicious homemade gift.  The best part? You only need four simple ingredients to make them — and if you start right now, you’ll be done in 15 minutes.


Begin by combining the Confectioners sugar, kosher salt and cayenne in a medium bowl.


Whisk until combined.


Add the pecans to the sugar mixture, along with 4 teaspoons of water.


Stir until the sugar dissolves into a sticky glaze.


Place the nuts on a parchment lined baking sheet in a single layer.


Bake for about ten minutes, until the nuts are crusty on top and caramelized on the bottom.


Let cool and serve.


Sweet, Spicy & Salty Candied Pecans

Servings: Makes 2 cups


  • 1/2 cup Confectioners sugar
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper
  • 2 cups pecans


  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the Confectioners sugar, kosher salt and cayenne pepper.  
  3. Add the pecans to the sugar mixture, along with 4 teaspoons of water. Stir until the sugar is dissolved into a sticky glaze. (If the mixture is still too powdery after stirring for a while, it's okay to add a few drops of water -- just don't add too much!)
  4. Transfer the pecans to the prepared baking sheet and arrange in a single layer. Do your best to make sure they are evenly spread out and the nuts are not touching each other. Scrape out every last bit of glaze from the bowl and drizzle over the nuts. Bake for 10-12 minutes, until the pecans are crusty on top and caramelized and golden on the bottom. Immediately slide the parchment off of the hot baking sheet and allow the pecans to cool completely on the countertop. Once cool, remove the pecans from the parchment, breaking apart any clusters if necessary, and store in an airtight container.
  5. Note: Make sure you're using parchment paper and not wax paper. Wax paper is not nonstick.

Nutrition Information

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  • Per serving (8 servings)
  • Serving size: 1/4 cup
  • Calories: 217
  • Fat: 20g
  • Saturated fat: 2g
  • Carbohydrates: 11g
  • Sugar: 8g
  • Fiber: 3g
  • Protein: 3g
  • Sodium: 178mg
  • Cholesterol: 0mg

Reviews & Comments

  • Hi, do you use raw or roasted pecans? I’ve read the entire reviews and couldn’t find any comment about using the nuts raw or roasted. Thanks.

    - connie on May 29, 2016 Reply
    • Hi Connie, either raw or roasted will work here — enjoy!

      - Jenn on May 29, 2016 Reply
  • 5 stars

    Have been making these for months, tinkering with the recipe now and they are addictive. I use chipolte powder instead and use a bit less than the 1/2 teaspoon. I also use 2 1/2 cups pecans and 4 1/2 teaspoons of water. And I don’t know if its my oven, but I cook them for 14-15 minutes. They are a crowd favorite and go great with a plate of cheese and grapes.

    - Denice on March 24, 2016 Reply
  • 5 stars

    Honey, let me tell you…
    These are the easiest, tastiest pecans you will ever eat. Didn’t have cayenne pepper available so I used ground chipotle chili pepper instead, and used a bit of pink salt (as recommended in the reviews), and baby… Ummmm ummmmm ummmm! Made a spinach salad and added the nuts. We ate the rest (what few there were). Made 2 more batches today and hope we have some left for the rest of the salad this evening. Gave it an extra minute or two because I’m in a humid area, but kept a close eye on them.
    I will be playing around with the spices a bit and promise to keep you posted.
    And yes, they are absolutely addictive!
    Oh My Goodness! This recipe is an absolute must!

    - Camille on February 20, 2016 Reply
  • 5 stars

    I just made my first batch and they are so good! I have to admit, I ate quite a few as I was putting them in a container. Great recipe!

    - Lynn on February 17, 2016 Reply
  • 5 stars

    Awesome recipe. This is my very first time trying a candied pecan recipe. I love spicy foods, so I added a little more cayenne. I will do this again.

    - Clarice Fanchet on January 23, 2016 Reply
  • 5 stars

    Just made the candied pecans for New Years Eve party and they came out perfect. Only problem was when I served them. Party was in an open house in humid Florida and they got icky. I recommend keeping them in the air conditioned rooms.
    Also, so easy to make!!

    - Sandy on January 2, 2016 Reply
  • 5 stars

    I Love candied pecans and this recipe is not only easy but satisfies all 3 cravings in one!! I will be making this for our New Years dinner.

    - gina lopez on December 26, 2015 Reply
  • 5 stars

    For those having problems with stickiness, I have a few suggestions. The most likely reason for stickiness is that the pecans did not cook long enough and therefore the sugar did not reach a high enough temperature. The goal is to get the sugar to the hard-crack stage, which is between 295 and 309 degrees. If you have an infrared thermometer, that helps a lot.

    Another thing I do, which seems to help, is immediately after the pecans come out of the oven, I put them in a large metal bowl, spray lightly with canola oil and stir until they cool. This seems to help with keeping them separate, not sticky and gives them a nice gloss.

    Thanks for the recipe. They are very addictive.

    - Jeff on December 24, 2015 Reply
  • 5 stars

    I did 2 batches and loved the ease and simplicity of your recipe. Some tips I would like to share: pumpkin pie spice pecans is yummy, add the water to the spices and mix well before adding nuts and non stick aluminum foil is the way to go! Thx for the recipe.

    - Shirleytw on December 24, 2015 Reply
  • 5 stars

    This recipe is awesome! First time making candied pecans and it won’t be my last. I followed recipe to a T, but after I transferred wax paper to cool on counter the pecans are stuck and when I try and take them off some of the wax paper is coming off too! A little wax paper won’t stop me from eating them, but what’s your advice for my next batch? Thanks!

    - Sara on December 23, 2015 Reply
    • Hi Sara, Glad you liked them. Wax paper is not non-stick. Next time use parchment paper and you’ll have no issues :)

      - Jenn on December 24, 2015 Reply
  • 5 stars

    How long can they keep in a glass jar?


    - Fanny on December 23, 2015 Reply
    • They’ll keep well for about a week.

      - Jenn on December 24, 2015 Reply
  • 5 stars

    I made 2 1/2 pounds of pecans and they turned out awesome!!! But sadly, I’m allergic to them. But happily, I used cashews and peanuts that I had on hand and were delicious too. Great recipe!

    - Robin on December 23, 2015 Reply
  • 5 stars

    Very tasty but we threw away as many pecans as we kept because they were stuck to the parchment paper. What did we do wrong?

    - Lynn on December 22, 2015 Reply
    • So strange Lynn because parchment paper is non-stick. Are you sure it was parchment and not wax paper? I use Reynolds Parchment with a lot of success.

      - Jenn on December 22, 2015 Reply
    • 4 stars

      Same thing happened to me (may not have let them cook long enough). However, after placing the parchment paper and pecans all together in a tin for a day or two they were no longer sticky and came off the paper without my help.

      - Vonna on February 5, 2016 Reply
    • 5 stars

      I suggest you didn’t bake them long enough for the sugar to set up firm. Even a minute or two short in the oven will cause them to be sticky.

      - Gregor on February 17, 2016 Reply
  • 4 stars

    I made 6 lb. of those Sweet, Spicy & Salty Candied Pecans yesterday for holiday gifts. The first 12 batches came out excellent. The last 4 batches were totally sticky. Same oven, same ingredients, same everything. I can’t use the last 8 cups of pecans. Any idea of what happened? They are delicious but so much is ruined. HELP!

    - Joanne Einhorn on December 22, 2015 Reply
    • Sorry to hear you had trouble with the last few batches! It may’ve been one of a few things: 1. That you didn’t have the nuts for those batches in a single layer, causing them to stick together; 2. They may not have cooked for long enough; 3. Your oven temperature may have fluctuated (mine does) causing it not to be hot enough. Hope that helps!

      - Jenn on December 22, 2015 Reply
  • 5 stars

    I made two batches of these yesterday and while delicious, they are sticky. I saw the notes to try baking them linger or hotter next time, but is there anything I can do to
    Resurrect these two batches. I am storing them in Tupperware, but they are gooey!
    (They still taste great, just awkward to give as gifts or even to eat). Any suggestions?
    Thank you!

    - Cindy Kryda on December 21, 2015 Reply
    • Hi Cindy, Try placing them back in the oven to dry out. It’s very important that they be in a single layer, otherwise they’ll be sticky.

      - Jenn on December 21, 2015 Reply
  • 5 stars

    I have made these what a great on the go snack

    - Gordon Stanley on December 20, 2015 Reply
  • 5 stars

    These are the best! I have to make a triple batch to keep up with the demand!

    - AmyM on December 20, 2015 Reply
  • 5 stars

    This is a great recipe. I make a lot and put it in fancy jars to give out at Christmas time…

    - Darryl on December 20, 2015 Reply
  • 5 stars

    These are addictive. I will be making them again for Christmas Eve.

    - Linda on December 20, 2015 Reply
  • 5 stars

    Tasty!! Easy!! Quick!!!!! Served this as a snack for my book group of very hip retired ladies and included it in some gift baskets. Many, many compliments. Thanks!

    - Ginger on December 18, 2015 Reply
  • I just saw this recipe – would this work on a chex party mix also?

    - Beth on December 16, 2015 Reply
    • Beth, unfortunately I don’t think so. I think the cereal may get soggy :(.

      - Jenn on December 18, 2015 Reply
    • I would add the “finished” crack nuts to the Chex mix..

      - Gregor on February 17, 2016 Reply
    • 5 stars

      I would only add them immediately before I served them. That way, they should work.

      - Camille on February 20, 2016 Reply
  • 5 stars

    I made these today and they turned out great. I made a double batch and I’m so glad I did. Great recipe and delicious.

    - Lisa Ewing on December 13, 2015 Reply
  • 3 stars

    I made this recipe and the nuts were very sticky, but quite tasty. Should I have done something different for them not to be so sticky?

    - Suzanne Tudor on December 4, 2015 Reply
    • Hi Suzanne, Sorry they didn’t turn out perfectly. Next time, try cooking them a bit longer or turn the heat up a tad. They should be dry.

      - Jenn on December 4, 2015 Reply
  • No parchment paper, will foil be ok?

    - Gabs on December 4, 2015 Reply
    • Sorry, Gabs. I don’t think foil will work.

      - Jenn on December 4, 2015 Reply
  • 5 stars

    Used to make candied pecans with maple syrup but would burn quickly if not on top of. This recipe is much easier and delicious!!

    - Nancy on December 3, 2015 Reply
  • 5 stars

    I made these for thanksgiving and everyone raved about them! I’ll be giving jars for holiday gifts in a couple of weeks!! Thanks so much!!

    - Jan Troy on December 3, 2015 Reply
  • 5 stars

    This recipe for spicy and salty candied pecans was a hit at my house, and has become a staple for snacking for us-and especially when company comes. These pecans are addictive!!! Thank you Jenn!

    - Lynne Weatherly on December 3, 2015 Reply
  • How long will these last in air tight container? Do they need to be refrigerated?

    - Ellyn Roth on December 2, 2015 Reply
    • Ellyn, They will keep for about a week in an airtight container and do not need to be refrigerated. Enjoy!

      - Jenn on December 2, 2015 Reply
  • 5 stars

    I just ordered some buttery, rich pecans from Bella Viva Orchards and was looking for an interesting recipe to use them in. Wow! This recipe has such a great combination of flavors that complement the pecans perfectly.

    - Matthew on November 23, 2015 Reply
  • Really SO Good, and so EASY! Made 20 minutes before our guests arrived and they raved about them. Thanks!

    - Claire on November 22, 2015 Reply
  • Mine are coming out sticky on the bottom, I baked a little longer, 3-5minutes…what am I doing wrong? They are crunchy on top, sticky to the touch???

    - michelle on November 20, 2015 Reply
    • Hi Michelle, Are you spreading them in a single layer?

      - Jenn on November 20, 2015 Reply
  • 5 stars

    Loved the nuts. I was looking for a few appetizers to set out while putting Christmas dinner on the table. I made them yesterday afternoon. My neighbors stopped by, as well as my daughter in law. Alas, no more nuts. They are the easiest I have ever made. I did only use 1/2 tsp kosher salt and half the cayenne, but I would add the full recipe next time. We all agreed they would be so great in a salad too. I plan to make a double batch for Christmas. All your recipes are spot on. Have a wonderful Thanksgiving.

    - Laura Migliore on November 20, 2015 Reply
  • 5 stars

    perfect name for these–very addictive!
    so good! thank you for a recipe I am sure I will use many times.

    - lori on November 19, 2015 Reply
  • 5 stars

    So fast and easy for such a great snack. Yes they are totally addictive.

    - Colleen weaver on November 14, 2015 Reply
  • 5 stars

    I just made these nuts for the first time and they are really good! I plan to give jars of them as Christmas treats to my coworkers!

    - Jan Troy on November 14, 2015 Reply
  • How long will candied pecans stay fresh for gift giving? How far ahead of. Christmas can I make them?

    - Becky on November 11, 2015 Reply
    • Hi Becky, They keep for about a week.

      - Jenn on November 12, 2015 Reply
  • 5 stars

    I have made these many times – for me, for friends and for family – I have used all kinds of nuts, including walnuts, almonds, pecans and Brazil nuts. This recipe is easy and the nuts remarkably delicious!!!

    - Pilar Keyes on November 10, 2015 Reply
  • How long can these be storages. Would like to make for Christmas gifts served in small canning jar (without canning as it were.) Need to start early (in Nov.) for the amount I want to make.

    - Jeanita on October 31, 2015 Reply
    • Hi Jeanita, I would say they keep well at room temperature for about a week. Unfortunately, I don’t think they’d freeze well. Sorry!

      - Jenn on November 2, 2015 Reply
  • Love this recipe. Would be great as a hostess gift.

    - patti g on October 29, 2015 Reply
  • 5 stars

    These are great. For the longest time I made much more complicated pecans from Frog Commissary Cookbook. Now I’m a convert, both for ease and taste.

    - BethD on October 29, 2015 Reply
  • 5 stars

    This recipe turned out great! So easy to make, and the ingredients are things I always have on hand so I can whip up a batch last minute. This recipe is a huge crowd pleaser – the cayenne is the best part!

    - Katie on October 28, 2015 Reply
  • 5 stars

    These are delicious and addictive!

    - Laura on October 11, 2015 Reply
  • 5 stars

    Such an easy, moorish recipe, used the less expensive walnut, they were wonderful.
    Wendylou OZ

    - Wendy Norris on September 6, 2015 Reply
  • 5 stars

    I love the candied pecans !!! So easy yo make and everyone asks me fir the recipe.

    - Donalyn on September 4, 2015 Reply
  • 5 stars

    5 Star Recipe! The perfect combination of sweet and savory, “Crack Nuts” are delicious yet easy to make.

    I sometimes bump up the cayenne to 1 tsp. for a spicier mix or use a less kosher salt in the sugar mixture and then lightly salting the glazed nuts with pink salt.

    - Amy on August 27, 2015 Reply
  • 5 stars

    Be sure to double the recipe. These disappear FAST!!

    - Cathy on August 27, 2015 Reply
  • 5 stars

    I searched for a recipe after eating a lunch salad with strawberries and candied pecans at a restaurant. I loved the salad, especially the pecans. The pecans I made following this recipe came out perfectly! The only “negative” is that they are incredibly addictive! I have also found using the recipe with almonds equally dangerous. My husband loves munching on them as much as I do. I keep telling myself it’s OK, as nuts are a great protein snack! The most amazing part of this is how absolutely simple the recipe is. Thank you!

    - C. Jones on August 20, 2015 Reply
  • 5 stars

    Just made these this morning for testing. i needed a sampling of something on the tables for my daughters wedding, this did not disappoint. I am from the south and these are perfect for an outdoor wedding, and can’t wait for everyone to taste them!
    thank you so much! Mary

    - Mary on August 12, 2015 Reply
  • 5 stars

    Panicked because I thought I lost the recipe and couldn’t make more. Friends loved them. They are very addictive.

    - julie rapacki on June 22, 2015 Reply
  • 5 stars

    My family LOVED these pecans. So easy! Note: After the first batch, I cut back the cayenne to 3/4 the recommended amount…we preferred them a little less spicy.

    - Diane on June 20, 2015 Reply
  • 3 stars

    I’m probably the lone dissenter because I was disappointed in these; however, I have another recipe for candied pecans that’s hard to beat. What I did love about them though, is that they’re an excellent sub for chopped toasted pecans in cookies, especially biscotti, and quick breads. For snacking nuts I’d give them 3 stars, but for baking I’d rate them 5 stars!

    - Sadie on May 24, 2015 Reply
  • 5 stars

    These are absolutely THE BEST! I can only make them to take to parties, because otherwise I will eat the whole batch in a sitting… Thank You!!!

    - Connie Bergren on May 7, 2015 Reply
  • 5 stars

    As the others have said, these are delicious and easy. Great on salads and with cocktails. I too put the mix together first and then added the pecans. That way there was not any white on the pecans. My only tip is use a Silpat. It works beautifully. Thanks Jenn!

    - JoAnn Portnoy on April 2, 2015 Reply
  • 5 stars

    Addicting and delicious don’t even fully describe how amazing these are. Highly recommend!

    - Natalia on March 31, 2015 Reply
  • 5 stars

    I was tempted to make a half batch to “try” the recipe, so glad I made the full batch. It disappeared quickly and 2 days later I was making a double batch. I’ve made this with walnuts, peacans, almonds and mixed nuts. All delicious, the name fits “Crack Nuts”.

    - Hortencia on March 31, 2015 Reply
  • 5 stars

    I love your recipe for Candied Pecans. I made it and took them to work, my coworkers now want me to keep making it, it’s a treat that is pretty easy and fairly healthy!!

    - Bea Dye on March 30, 2015 Reply
  • 5 stars

    Oh my! Crack Nuts is the perfect moniker for these! I had a large bag of almonds left from another recipe, so I used those instead of pecans. The substitution worked well, but I will use pecans next time. I appreciate how quickly this goes together and the short bake time…..perfect for making multiple batches without having to be in the kitchen for hours! We will enjoy these this weekend while watching March Madness basketball! Thanks for a great recipe, Jenn!

    - Chris on March 27, 2015 Reply
  • 5 stars

    I made your recipe for the sweet, spicy, salty pecans aka cracked nuts! They were a hit with all that tried them. I would not change a thing in the recipe…also wonderful gift to wrap up for any holiday or birthday treat!

    - Debbie on March 27, 2015 Reply
  • 5 stars

    Absolutely scrumptious! Many years ago, my grandmother used to make parched pecans, using only butter and salt. These are like a new twist on an old family favorite.

    - Angie Hendrix on March 24, 2015 Reply
  • 5 stars

    These were amazing in both taste and ease to make! They truly ARE addicting. I made a few batches before I could stop eating them enough to make several more batches for gift giving at the holidays. They are a go-to recipe for me for a quick, impressive item to bring to a party.

    - Linda P on March 20, 2015 Reply
  • 5 stars

    I made many, many batches of these over the holidays. I had to stop making them because they are impossible to stop eating! The only suggestion I have is to add the water to the sugar/spice mixture and stir until combined prior to adding the nuts. When I made them as written the first time I ended up with a few little chunks of powdered sugar in the crevices. Not a huge deal but they looked a little bit better when done the other way. Thanks again for all of your wonderful recipes!!!

    - Cheryl on March 19, 2015 Reply
  • 5 stars

    These are so moreish!!

    I made these as per your recipe and they were gone so fast I had to make more. I didn’t have enough pecans left in the larder so I substituted cashews and they were just as tasty. My son loved them so much he wants me to send them in all of his future care packages to University.

    - Val on March 19, 2015 Reply
  • 5 stars

    These are great to give as hostess gifts during the holidays. Wrap them up in cellophane bags with a pretty ribbon and fill a basket at the front door.

    - coco kaminsen on March 19, 2015 Reply
  • 5 stars

    These are awesome!! I didn’t have pecans so I used walnuts – I swear they were gone within the hour…and there are only 2 of us….I will blame my husband! Thank you for another great recipe Jen!!

    - Suellen Kaisler on March 19, 2015 Reply
  • Can you substitue sugar with honey?

    - Ana on March 13, 2015 Reply
    • Sorry, Ana, it won’t work in this recipe.

      - Jenn on March 13, 2015 Reply
  • 5 stars

    Excellent recipe. My husband can’t get enough of these (and I’m having to try to resist them). Love this easy and quick recipe for the best roasted nuts. I add more cayenne because we like heat.

    - Joanne Felthoven on February 26, 2015 Reply
  • 3 stars

    I think the recipe was okay, but also, I didnt’ have kosher salt so I used pink salt. Would that make a difference? It tasted way too salty. I usually don’t use very much salt, so do you think it was the salt I used or maybe I will use half next time.

    - Marcia on February 1, 2015 Reply
    • Hi Marcia, So sorry you found the nuts too salty. Re. the pink salt, it depends on how fine the crystals are; if they are fine like table salt, it would definitely make the nuts too salty.

      - Jenn on February 2, 2015 Reply
  • Hi! I only have salted pecans. Can I use those? I’m assuming you used unsalted pecans. What should I cut the salt down to or should I add salt at all? Thanks!

    - Elizabeth on January 26, 2015 Reply
    • Hi Elizabeth, Yes, I would just omit the salt. Taste them once cool; you can always add a little more salt if necessary at that point.

      - Jenn on January 26, 2015 Reply
  • 5 stars

    These are absolutely amazing! I found your site by googling Sweet and Salty Nuts. The ingredients were odd, but I decided to give it a try and am pleased. I now have a new recipe that will be in heavy rotation. Would this work with almonds & pecans? Thanks so much for sharing this marvelous recipe!

    - Naomi on January 26, 2015 Reply
    • Hi Naomi, Almonds will work, but I have tried the recipe with all sorts of nuts and pecans are definitely my favorite because the syrup sinks into all the crevices.

      - Jenn on January 26, 2015 Reply
      • 5 stars

        Hi Jenn,

        Thanks so much for responding and for your advice on the nuts. I never buy pecans, but I will for now on!!! Be blessed.

        - Naomi on January 30, 2015 Reply
  • 5 stars

    I made these for New Year’s Eve and they were an immediate hit. I let them cool as instructed but many of them stuck to the parchment and I couldn’t get them off without tearing and little pieces of paper sticking to the bottom of the half pecans I used. Where did I go wrong? Should I have sprayed the parchment?

    - Karen D on January 8, 2015 Reply
    • Hi Karen, Glad you enjoyed the nuts but sorry you had trouble with the parchment. I’m surprised b/c they should release easily. What brand of parchment paper are you using?

      - Jenn on January 8, 2015 Reply
      • 5 stars

        RMC counterfold waxed paper …. I’ve had it for over 5 years…it looks like parchment and I’ve used it that way for a long time, but now that I’ve read the box it came in, it says it’s “ideal for handling meats and cheeses and great for wrapping sandwiches and fries”….aha!

        Seems like I’ve gotten away with using it for baking in the past. I’ll buy some real parchment for the next batch, though my husband said he barely taste the paper! Hee. Great recipe, thanks!

        - Karen on January 8, 2015 Reply
  • 5 stars

    I am not a pecan person but these were amazing. Couldn’t stop eating them. My guest loved them also. Very easy to make.
    Thank you so much for the great recipe.

    - Laurel on January 7, 2015 Reply
  • 5 stars

    So quick, easy, and delicious!! Thank you..will definitely make again! (Maybe half the cayenne because I am very heat wimpy,lol)

    - jennifer musgrove on January 4, 2015 Reply
  • 5 stars

    Just made these and substituted Hot Damn cinnamon schnapps for the water. Oh.My.Gawd. Seriously seriously GREAT, easy and fast too! Thx!!!

    - Auntbee on January 3, 2015 Reply
  • 5 stars

    This is a great recipe. I decided to make it knowing, Ha, that I had all the ingredients, however I forgot I used my Cayenne Pepper on an attempt to dispatch some critters in the spring and did not replace it. So I pulled a package of crushed red pepper out and chopped it up a little more and it worked great. Also I saw the comment concerning too salty so I only used 1/2 t of Kosher salt.

    - Patti on December 28, 2014 Reply
  • 5 stars

    I made the candied pecans but I used maple flavored whiskey instead of water and added a little more cayenne, then I melted some butter . . . really really good!

    - Elle Camembert on December 24, 2014 Reply
  • 2 stars

    way too salty

    - holly on December 24, 2014 Reply
  • 5 stars

    Made these for the first time last night. Husband came home from work and ate half of them. So more needed for Christmas drinks tonight. Will be making double, also going to be making double amount for a New Years Eve party. Thank you from a grateful Brit.

    - lynn on December 24, 2014 Reply
  • 5 stars

    Made these for a holiday party last week and they were amazing. Everyone thought I was this amazing cook and all I did was follow this great recipe. Everything I have made on your website has been flawless. And I can’t even cook!!! PS. Also made the black bean and corn salad “veggie crack”. Blew everyone away.

    - Lorna on December 23, 2014 Reply
  • 5 stars

    These are ridiculously easy and outrageously addictive! They starred as a components in a holiday green salad and drew rave reviews. I am going to try this recipe with walnuts and almonds as well.

    - Cara Geist on December 22, 2014 Reply
  • 5 stars

    Love these!! I used powdered coconut palm sugar so mine are darker but still very addicting. I added cinnamon the 2nd time I made them & THE HEAT IS ON. I’ll def keep these as a holiday staple – THANKS!!

    - B on December 21, 2014 Reply
  • 5 stars

    I just made them again because I loved this recipe so much. This time I made a bunch and I put them into cellophane bags and tied with bow and added a card with your recipe to give away to dear friends for Christmas.

    - Andi on December 17, 2014 Reply
  • 5 stars

    I’m making these as holiday gifts this year instead of cookies – they turned out great, and it’s so much easier (and less washing too)!

    - Ponyo on December 17, 2014 Reply
  • 5 stars

    I made these for work and they were a hit. Now I want to put them in Christmas gifts but I am wondering something. Is there any reason that I am missing that this wouldn’t work without the cayenne? I love the spice but I have some people in my world who don’t. I have other candied nut recipes that I can use but this is so easy that I would rather do it this way. Seems like taking out the cayenne would be fine but maybe there is something I am not considering? Thanks!

    - Brendajos on December 16, 2014 Reply
    • Totally fine to omit the cayenne :)

      - Jenn on December 17, 2014 Reply
  • Can I use sea salt and would that change the amount needed?

    - Tiffany on December 16, 2014 Reply
    • Hi Tiffany, Yes and you would need to reduce to 1/2 teaspoon.

      - Jenn on December 16, 2014 Reply
      • Thank you! One more question – have you tried this with almonds or any other nut?

        - Tiffany on December 16, 2014 Reply
        • I’ve only tried it with walnuts — it works but the pecans are my favorite by far.

          - Jenn on December 16, 2014 Reply
  • 5 stars

    Made this for Thanksgiving salad with blue cheese, pears and craisins with a simple vinegrette. What a hit and so easy. Plus they keep since they are sans butter and make great hostess gifts.

    - Amy on December 15, 2014 Reply
  • I might have missed it, but at what temp do you bake them at?

    - Erin on December 15, 2014 Reply
    • 350°F

      - Jenn on December 18, 2014 Reply
  • 5 stars

    I tried this recipe to test it before serving it as at one of our family dinners. Oh my goodness, your husband named it well, I could not leave these alone.
    I made another batch and served it along side assorted sweets on our holiday dessert bar. The flavors were a zesty addition to our offerings. We will serve these again, they are delicious!

    - Deborah on December 14, 2014 Reply
  • Hi Jenn,

    I have flakey Kosher salt and coarse sea salt. Will one of these two work just as well in this recipe or is coarse Kosher salt the only way to go. I am making these nuts for small holiday gifts so don;t want to compromise.

    Thanks very much.

    Love your blog.


    - Erica on December 13, 2014 Reply
    • Hi Erica, Thank you! Either of those will work fine; the question is just how much to use. If you have regular table salt, you could use 1/2 teaspoon and that would be fine. Hope you enjoy and please let me know how they turn out :)

      - Jenn on December 14, 2014 Reply
  • 5 stars

    I agree with your husband’s alternate title for these – they are SO addictive! Thanks for the recipe!

    - Lee on December 12, 2014 Reply
  • 5 stars

    So good! Came out crispy just like the picture. Very easy to make.

    - Emma M. on December 9, 2014 Reply
  • 5 stars

    Oh my gosh! These are just as addictive as described – the perfect balance of sweet, salty and spicy. This is the third winner I have tried from your website. You are batting 1000 :)

    - Vicki Frederick on December 7, 2014 Reply
  • If you want to make for gifts, how do you store them after cooled and before you give them to guests. How long do they last? Covered tightly/loosely??

    - Ursula Armstrong on December 4, 2014 Reply
    • Hi Ursula, Store them in an air-tight container in a cool, dry place (not the fridge) for up to 2 weeks.

      - Jenn on December 4, 2014 Reply
  • 5 stars

    I made the “Crack Nuts’….and yes, the are absolutely delicious. We have tons of pecans in Texas so this is a perfect recipe for sharing with my family and friends. Thanks for sharing!

    - Patricia Hlavinka on December 3, 2014 Reply
  • 4 stars

    Made these for family/company last week. They didn’t last long – the combo of sweet/salty/spicy was perfect, and addicting! Would definitely make these again.

    - Heather on December 3, 2014 Reply
  • 5 stars

    I loved making these nuts. They are so simple and smell delicious in the oven! I think the amount of cayenne pepper is too much for my children, but overall it’s a great recipe. Thank you!

    - Lisa Schader on December 3, 2014 Reply
  • 5 stars

    The Crack Nuts were a big hit at our last party. Should have tripled the recipe.
    Easy to do ahead too.
    Thanks Jenn!

    - Lou Polsinelli on December 3, 2014 Reply
  • 5 stars

    I make a similar recipe of these every year for Christmas gifts – so I had to try these. They are wonderful! They get nice & crunchy, little spice & great flavor! Just want to eat the whole bowl!!

    - Esther on December 3, 2014 Reply
  • 5 stars

    Your “Crack Nuts” are wonderfully addictive. Of course, I can eat Pecans by the pound any day.

    - Jerry on December 3, 2014 Reply
  • 5 stars

    You weren’t kidding when you called these as addictive as crack. I’ve made these insanely delicious candied pecans three times in the last week. My husband and I can’t stop eating them. They are so delicious and, better yet, so easy. Every other candied nut recipe I’ve tried or made include eggs/egg whites (which I never have on hand). I’ve been searching for a nut recipe that was a bit less complicated and you came to the rescue. This is so ridiculously easy to assemble….it takes 5 seconds. And the combination of sweet, salty and spicy is perfection! My husband tosses these on his salads but I just like to eat them right out of the bowl. I am going to be gifting these galore this Christmas! Pecans for everyone on my list!

    - Melissa on December 3, 2014 Reply
  • 5 stars

    These pecans are absolutely delicious. I have made 4 batches in the last week. The cayenne pepper gives just the right amount of kick.

    - Sonja Newton on December 3, 2014 Reply
  • I made those for Thanksgiving and everybody loved it! Will make some more for sure. Just wondering if the recipe would work if I used walnuts instead of pecans?

    - Andi on December 2, 2014 Reply
    • Hi Andi, Glad everyone enjoyed! I’ve made it with both and it works well, although I must say I prefer it with pecans. You can play around with the recipe and add some spices too, like cinnamon, coriander, ginger, etc.

      - Jenn on December 2, 2014 Reply
  • 5 stars

    Before I made these as a nosh to go with Manhattan’s, I questioned whether I really need another roasted nut recipe. There was something about this simple recipe that called out to me. Possibly the use of powdered sugar, which was a first in our home. Anyway, clearly, the answer was YES, I needed to make these! Totally “makeagainable”, and we flipped. My only tweak, based on other nut recipes, was that I replaced the 4 tsp. of water, with 4 tsp. beaten egg white. I understand the addictive word now, and am “nuts” about these :)

    - Jeff Winett on November 30, 2014 Reply
  • 5 stars

    One of the best things I have ever eaten!!!! Amazing, and a hit at the Thanksgiving dinner. Everyone loved them! Did not have Kosher salt, so I subbed 1/2 tsp. of regular salt. Worked out great!

    - Laurie on November 28, 2014 Reply
  • Are the spiced & candied pecans better the day of serving or made in advance? How many days can younmake them in advance of an event?

    Thank you.

    - BC on November 28, 2014 Reply
    • Either way; they are delicious made fresh but also keep well for several days.

      - Jenn on November 28, 2014 Reply
  • 5 stars

    These pecans are so delicious, and I am not usually a fan of nuts. But be warned, you cannot just have one, seriously addictive.

    - Ann on November 27, 2014 Reply
  • 5 stars

    My daughter and I just made these nuts to bring to a holiday party tomorrow. I think we may have to make another batch…we can’t stop eating them!

    - Kris on November 26, 2014 Reply
  • What amount of the sugar, salt, and pepper do you use?

    - Tyler on November 26, 2014 Reply
    • Hi Tyler, Scroll down underneath all the photos and you will find the recipe — or click on the recipe tab at the top.

      - Jenn on November 26, 2014 Reply
  • This may be a dumb question but I’m wondering if you use unsalted pecans (from the baking aisle) or salted pecans!
    Thank you!

    - Michele on November 25, 2014 Reply
    • Hi Michele, I use unsalted pecans from the baking aisle. Enjoy!

      - Jenn on November 25, 2014 Reply
  • These look delicious! I would like to make a big batch as gifts. Does the recipe double/triple/quadruple easily? Or do I need to change it for a big batch? Thanks and I can’t wait to try these!

    - Janet McD on November 25, 2014 Reply
    • Hi Janet, Yes, should work just fine. Please come back and let me know how they turn out.

      - Jenn on November 25, 2014 Reply
      • 4 stars

        I tripled the recipe and it came out with too much stickiness underneath. Any remedy? Any longer in the oven and they might have burned.

        - Suzanne on November 26, 2014 Reply
        • Hi Suzanne, The caramelized sugar should harden. Did you let the nuts cool completely before pulling them off the parchment?

          - Jenn on November 26, 2014 Reply
          • I did, but there was a syrup underneath. Maybe they were too close together. I ended up putting them back on a new parchment in a warm oven for about and hour and they are fine now. Thanks for your reply.

            - Suzanne on November 27, 2014
  • 5 stars

    Hi! I love ALL your recipes! This sounds espiecally good :-). Can I use other nuts except pecans? Peanuts, pistachio, etc?

    - anette on November 25, 2014 Reply
    • Hi Anette, Thank you! You can sub any nuts you like, although I do think it works best with pecans or walnuts because of all the crevices.

      - Jenn on November 25, 2014 Reply
  • 5 stars

    And I thought the recipe I had was good.
    These are GREAT and easier to make!!

    Another WINNER from Jenn!!!

    - Jim on November 25, 2014 Reply
  • These sound amazing and easy. Do you think it would work with brown sugar instead of confectionery sugar? Maybe heating the brown sugar with the water to carmelize it a little?

    - Melissa on November 25, 2014 Reply
    • Hi Melissa, I’ve only tried the recipe with Confectioners’ sugar so can’t say for sure, but I worry the brown sugar might cause the nuts to burn. I’d probably stick to the recipe — it works beautifully.

      - Jenn on November 25, 2014 Reply
  • 5 stars

    Oh my word, just made these nuts and they are wonderful! Thank you for your easy and delicious recipes!

    - Janet on November 25, 2014 Reply
  • 5 stars

    When I saw these, I knew I had to make them, and they are so addictive! Thanks for the recipe.

    - Jennifer on November 22, 2014 Reply

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