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

5 stars based on 209 votes
candied pecans

Photo by Alexandra Grablewski (Chronicle Books, 2018)

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, cayenne pepper and 4 teaspoons of water in a medium bowl.

how to make candied pecans

Whisk until combined.

how to make candied pecans

Add the pecans to the sugar mixture and stir until evenly coated.

how to make candied pecans

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


Bake for 10 to 12 minutes, until the nuts are crusty on top and caramelized on the bottom.


Let cool completely, then break apart the nuts and serve.

candied pecans

Photo by Alexandra Grablewski (Chronicle Books, 2018)

My Recipe Videos

Sweet, Spicy & Salty Candied Pecans

Servings: Makes 2 cups
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Total Time: 15 Minutes


  • 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, cayenne pepper and 4 teaspoons of water.  
  3. Add the pecans to the sugar mixture and stir until the nuts are evenly coated.
  4. Transfer the pecans to the prepared baking sheet and arrange in a single layer. Do your best to make sure the nuts are evenly spread out (if they are clumped together, they won't cook evenly). 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). If the nuts are sticky after cooling, that means they are a bit undercooked. Pop them back in the oven for a few minutes and let cool again.
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Nutrition Information

Powered by Edamam

  • 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

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • 5 stars

    Best recipe EVER for candied pecans!!!

    - Gay Lee Freedman on August 17, 2018 Reply
  • what temp?

    - Linda on August 12, 2018 Reply
    • Hi Linda, These get baked at 350°F.

      - Jenn on August 16, 2018 Reply
  • 4 stars

    These are delicious!

    At first they were very sticky, but they hardened up by the next day. Is this always the case? Just curious.

    - Weezie Thompson on June 20, 2018 Reply
    • Hi Weezie, If they were very sticky, it sounds like they may have been a bit undercooked. Interesting that they hardened up a bit the second day. Maybe they were still a bit warm when you found them sticky?

      - Jenn on June 20, 2018 Reply
  • 5 stars

    We really enjoyed these-thank you! Do you know if almonds would work?

    - Annette on April 26, 2018 Reply
    • Glad you enjoyed them! You can use almonds here; I like the pecans best because they have so many crevices for the coating to get in, but any nuts will work.

      - Jenn on April 26, 2018 Reply
  • 5 stars

    These burnt severely in my oven at 11 minutes, so be careful to watch them like a hawk, the second batch were done perfectly at 8½ – 9 minutes and taste like the title states. Totally fantastic level of sweet spicy and salty!

    - Anthony Ivers-Read on April 18, 2018 Reply
  • Hi Jenn. I can’t wait to try these out for our dinner party tomorrow, which will basically feature some favorite recipes from your website. 😊
    Question on this one before I try it out: in the video you add the water last, after the nuts, and in the written directions you add the nuts last, after the water. Is one preferable over the other?
    Thank you!

    - Cindy on April 13, 2018 Reply
    • Hi Cindy, Sorry for the confusion! I changed the recipe since making the video after getting feedback from readers. It’s easier to add the nuts last. Hope your dinner party is a success!

      - Jenn on April 13, 2018 Reply
      • 5 stars

        Hi Jenn.
        The dinner party was a GREAT success and everyone loved your recipes ( and asked for them!).
        I just got the notice from Amazon that your cookbook has shipped. I am very excited to receive it. Thanks for sharing your passion for good food.

        - Cindy on April 23, 2018 Reply
        • Glad the party was a success and everyone enjoyed the food (and thanks for your support with the cookbook)!! ❤️

          - Jenn on April 24, 2018 Reply
  • Hello, Jenn! I was wondering how long do these keep in an air-tight packaging? Will they still be as crunchy even after a week? Or will they lose their crispiness after some time? Also, won’t they stick together when you package them? Thank you in advanced, I will appreciate your reply! 🙂

    - Kaye on April 11, 2018 Reply
    • Hi Kaye, these are best if eaten within about a week (but you can probably get away with a few extra days tacked onto that). Yes, they will remain crunchy if stored in an airtight container. And if the nuts are cooked correctly (enough time in the oven) they shouldn’t stick together when you store them. Hope that helps!

      - Jenn on April 11, 2018 Reply
  • 5 stars

    I have made with pecans…loved!!
    I only have walnuts and need to know if I can use them instead. 🧐

    - Lynn on March 28, 2018 Reply
    • Hi Lynn, I prefer pecans but, yes, walnuts will work, too.

      - Jenn on March 28, 2018 Reply
  • 5 stars

    Oh my gosh, so good! I made 3 batches of these last Christmas. Even if you use convection bake, make sure to keep it at 350*. Be sure the top of nuts are crusty before cooling or they will end up soft. You want them crunchy but not burned so keep an eye on them. I found that I had to bake for the entire 12 minutes. Everyone loved them.

    - Denise on March 2, 2018 Reply
  • 5 stars

    I have made these for years, great on salads or roasted vegetables. They were a popular Christmas gift this year and a great addictive snack all year around. MD

    - Molly Dodson on March 2, 2018 Reply
  • 5 stars

    Your husband is correct in his name for these nuts!! I can eat these all day! After having some spicy glazed pecans at a high end resort I was hooked. I even got the chef at the resort to give me the recipe. I tried and tried to make them but they never came out the right consistency. I could never get the beautiful glaze I was looking for until THIS recipe!! I was always using regular sugar and they would come out grainy or too sticky.Thank you for “the secret” of using powdered sugar-perfection! Not to mention delicious with the hint of spice!

    - Cindy B on March 2, 2018 Reply
  • 5 stars

    My family has always loved my roasted pecans from a simple Bon Appetit recipe years I found years ago for pumpkin seeds which includes just peanut oil, butter and kosher salt. Well, along came ‘crack nuts’ and there is a new favorite in town.

    - Linda on March 1, 2018 Reply
  • 5 stars

    This recipe is one of the favorites in my home both with kids and adults. It is so easy to make and everything is gone just like that. No one seems to be able to stop themselves from eating more and more. I added more spice as we tend to eat more spicy food.

    - Madhuri Krothapalli on March 1, 2018 Reply
  • 5 stars

    I’ve been making a similar version of this recipe for years but Jenn has solved my biggest dilemma: cleaning up after baking. The sugar mixture just adhered to the pan like concrete. I used foil and lost much of the coating as well as breaking lots of the pecans. Parchment paper is a fabulous solution! (Why didn’t I ever think of that? 🙂 Thanks, Jenn!

    - Linda on March 1, 2018 Reply
  • 5 stars

    I made these pecans for Christmas this year, and 5 more times since! The absolute right combo of sweet, salty, and spicy! Incredibly easy to prepare and a favorite to bring to parties! You can adjust the amount of spicy by adding more or less cayenne. I agree with your husband! Totally addictive!

    - Suzanne Etz on February 4, 2018 Reply
  • 5 stars

    I’d give this 10 stars if I could!! Soooo easy, soooo crunchy, not too sweet and perfectly spicy…You should win an award for this one. I’ve made it 6 times since Christmas, giving a few batches away as gifts. I brought the ingredients to a friend’s house last week. I asked her for a bowl, a spoon and a cookie sheet. 10 minutes later we were munching on these incredible nuts! She wrote down the simple recipe and swore she’s going to make them time and time again. I can’t thank you enough for this recipe!

    - Lorna Sura on February 1, 2018 Reply
  • 5 stars

    This recipe is super easy to make and so addictively delicious! I made it as the recipe reads. It’s the perfect combination of sweet and spicy. Whenever I bring this to a party; it goes fast.

    - Diane on February 1, 2018 Reply
  • 5 stars

    These nuts are truly addictive! I made a batch just before Christmas and really enjoyed them. Then I made some to give as a Christmas gift. Made some for New Year’s Eve gathering. Made some for when we had some guests a couple of days ago. Every time I have made them I get the same response…”I need this recipe!”. I have gladly shared your website with all! These nuts are so easy to make, tasty, with just the right amount of heat and sweet. I’ll be making these often!!!

    - Donna Wickerham on January 25, 2018 Reply
  • Hi, Jenn! I made these twice in single batches and they were excellent. Yesterday, I doubled the recipe, and the glaze was thick and gloppy. I whisked the dry ingredients together as I did before, using the confectioners sugar at that time, as I did before. I thought that it seemed a bit thick, even when it was only dry ingredients. When I mixed in the water, it really became gloppy, and when I baked it, it didn’t have that pretty glaze, but was a whitish, thick mess. What could have gone wrong? And can these only be made one batch at a time? Thanks!

    - Jane on January 21, 2018 Reply
    • Hi Jane, Doubling this recipe shouldn’t be a problem; did you double the water too? If not, that would account for the thick glaze. If you try it again and find it to be gloppy, add just a few more splashes of water until it reaches the right consistency.

      - Jenn on January 21, 2018 Reply
      • Hi, again. Yep, I doubled to 8 teaspoons. What concerned me is that when I whisked the dry ingredients today, it already did not look as smooth as usual. Every ingredient I used was brand new. I only had coarse kosher salt on hand, but I did pound that so that it was a lot finer. Any ideas?

        - Jane on January 21, 2018 Reply
        • Hi Jane, that’s a head-scratcher because it sounds like you did everything right. I don’t think the salt would have an impact. Is there any chance you could’ve made a measuring error? Also, although this doesn’t really sound like it was the issue, when you bake these, it’s important that you separate the nuts so they’re not overlapping (as they don’t crisp up that way).

          - Jenn on January 23, 2018 Reply
  • 5 stars

    Just want to say that I am throwing away and deleting most of my recipes with flavored nuts. This one is perfect, and I don’t need any others. Thank you!!

    - Alene on January 18, 2018 Reply
    • 🙂 So glad you like them!

      - Jenn on January 19, 2018 Reply
  • 5 stars

    I found this recipe on Pinterest and made these for the first time today. They are absolutely wonderful! My mom came by and said didn’t want to try them. She said they didn’t sound good to her. I convinced her to try them. She couldn’t stop eating them and went home with the recipe!! I’m making a second batch now. Can’t wait to check out your other recipes!

    - Patty on January 15, 2018 Reply
  • 5 stars

    I made 16 8oz jars full of these to give to my family at Christmas and they LOVED them! Many attested to the addictive quality and I myself returned to the “sample batch” over and over. Thank you for posting, the simplicity of the recipe made for easy, pleasant gift-giving.

    - Summer on January 11, 2018 Reply
  • 5 stars

    When your guests ask if they can take home the leftovers, you know you have a winner. Amazing how one little nut could be ‘sweet, spicy, salty and candied.’ Absolutely delicious!!!

    - Macky on January 3, 2018 Reply
  • 5 stars

    Crack nuts, indeed. I’ve made them 3 times now – I find I like them better with a few more minutes in the oven, and with an extra 1/4 tsp of cayenne. Soooo good.

    - Natalie on January 3, 2018 Reply
  • 5 stars

    I tried this recipe and a savory one I had found on the web which included worcestershire sauce. Hubby and I agreed this recipe was the better one.

    - Janet on January 1, 2018 Reply
  • 5 stars

    These are flat out delicious. Deceptively simple ingredient list, so easy to make and highly addictive. I’ll admit we had to make extra batches because the batch meant for guests disappeared. Thanks for this excellent recipe!

    - Staci H on January 1, 2018 Reply
  • 5 stars

    Super easy and delicious. Followed some of the suggestions and whisked the dry ingredients with the water before mixing in the pecans. Also, used approximately 2-1/2 cups of pecans (this was about how many there were in a 20 oz. bag I purchased.) I found that 17 minutes worked perfectly and gave the pecans a nice crisp coating. Too little water, a mistake I made with one batch, caused the coating to look crackly and not shiny. Still tasted good but I didn’t want to use them for the gift bag I was making (that’s okay, my family enjoyed the rejects!) This is incredibly easy and the only painstaking step is when the pecans have to be put down individually on the parchment paper. I look forward to experimenting with, perhaps, a little less sugar and a little more cayenne. Finally, I have an easy recipe for holiday gift-giving! And my husband thanks you too, Jenn.

    - Katherine on January 1, 2018 Reply
  • 5 stars

    Delicious. Added extra spices: cumin, Chinese 5 spice, and smoked paprika. So tasty!

    - Zevey Steinitz on December 31, 2017 Reply
  • 5 stars

    These were so delicious! I made them for a holiday party. They went fast. They are now in our party recipes file along along with several other recipes from your site. I’ve been singing your praises at home and on Facebook for quite some time. My husband does too! He regularly searches your site for his next recipe. We look forward to receiving our copy of your cookbook in April. Happy New Year!

    - Renee B on December 31, 2017 Reply
    • If you don’t mind sharing, I’m curious about other recipes you’ve found good for your parties!

      - Katherine on January 1, 2018 Reply
  • 5 stars

    These nuts are addicting, excellent, followed the recipe , took 12 minutes in my oven, they are perfect as is, but you could probably add a few more pecans, 1/4 to 1/2 cup possibly, as there was a little more of the sugar mix in the bowl, will make them again for sure

    - Mel on December 29, 2017 Reply
  • 5 stars

    Followed recipe and made several times; gave them as hostess gifts! Very popular. Easy and delicious!

    - Judy on December 28, 2017 Reply
  • 4 stars

    I added 1 t gr cinnamon and subbed 2 T egg whites for the water. I cut the cayenne to 1/4 t as many do not like a lot of heat. I upped the pecans to 3 c (approx) since I had so much coating in the bottom of the bowl. A great hostess gift, ready in no time.

    - Ody Grant on December 26, 2017 Reply
  • 5 stars

    Last minute decision to search for a candied nuts recipe. I’m so glad this is the one I picked! Delicious and easy with all ingredients on hand. Thank you and Happy Holidays Jenn! I’m excited that I stumbled upon your site … I’ll be back for sure 🙂

    - Beth Eubanks on December 24, 2017 Reply
  • I don’t have any kosher salt. Would sea salt work just as well? Excited to make these for Christmas.

    - Jennifer on December 23, 2017 Reply
    • Sure, Jennifer – you’ll need a generous half teaspoon of sea salt.

      - Jenn on December 23, 2017 Reply
  • Could I add some cinnamon?

    - Julia on December 15, 2017 Reply
    • Sure!

      - Jenn on December 15, 2017 Reply
  • 5 stars

    Made 3 batches. Modified method, as suggested by several reviewers, by first mixing the powdered sugar, salt, and cayenne together using a whisk; then added the water. Tried all pecans (wonderful), pecans & walnuts (wonderful) & mixture of walnuts, almonds & cashews–the almonds were just OK. Also compared non-stick foil, parchment, & Silpat. All worked. For a slightly more savory profile try 1/2 tsp coriander, 1/2 tsp cumin, 1/2 tsp cayenne, 1 tsp finely minced rosemary, 3/4 tsp kosher salt plus the 1/2 cup powdered sugar. Very nice! Can definitely use up to 2 1/2 cups of nuts for a batch. Thanks for a great recipe! Can’t wait to serve them to guests.

    - Ellie O on December 14, 2017 Reply
  • 5 stars

    thanks for your recipes, so nice not to have to join anything or pay for just a few recipes. I love it.

    - Toni on December 9, 2017 Reply
  • Jen, I have a recipe for Swedish nuts. They are made with egg whites, sugar, salt, and vanilla. Just when I think mycegg whites are stiff peaks, they deflate and turn glossy but still taste good in final product. Any suggestions on what I am doing wrong and how to correct. Thanks. I am goingvtovtry your recipe and see how they turn out. Sounds much easier.

    - Diane Martin on December 7, 2017 Reply
    • Hi Diane, I’m not sure you’re doing anything wrong, especially if it all works out in the end — when egg whites and sugar get stiff, they should be glossy. I’m eager to hear your thoughts on this recipe; it is definitely less of a to-do.

      - Jenn on December 7, 2017 Reply
  • Could I cook two pans of these at the same time in the oven? Would that affect the cooking time? Thanks! (I will rate this once I’ve had a chance to eat the pecans. But they look as if they’ll be excellent.)

    - bostoncook on December 7, 2017 Reply
    • Sure – I’d suggest rotating the trays one while they’re in the oven to ensure even roasting. Enjoy!

      - Jenn on December 7, 2017 Reply
  • Hi Jenn, wondering how long these keep and if these would work as Christmas gifts? Or are they better served the day of?

    - Kristin on December 5, 2017 Reply
    • Hi Kristin, these definitely don’t need to be served the day you make them. They keep nicely for about a week. Hope your recipients enjoy!

      - Jenn on December 6, 2017 Reply
  • 5 stars

    Made these for Thanksgiving, wished I had doubled the batch. That good! Didn’t and wouldn’t change a thing.

    - Nancy Leist on December 5, 2017 Reply
  • 3 stars

    This were tasty, though not “crack” nuts for me due to texture. I really wanted them to be drier with a harder/crunchier glaze when finished, but much of my coating stayed sort of tacky, sticky, and chewy like caramel. Which is the intention? My measurements were correct, but I’m guessing a lighter glaze coating would help since the nuts that got less coating were crunchier and more to my taste.

    - Erin on December 5, 2017 Reply
    • Hi Erin, if they were sticky, they probably needed just a few more minutes in the oven. If you prepare them again, extend the baking time by a couple of minutes.

      - Jenn on December 5, 2017 Reply
  • I love these! They are the perfect vegan go-to and you can make them in minutes. I will be making them for a mid-week work party tomorrow and love the fact that you don’t have to refrigerate or keep them balanced as you walk up several flights of stairs.
    I like to mix the water into the sugar mixture before I add the nuts. If you don’t do this, you risk having the occasional white spot on a nut, or you have to take some extra time and wait for it to dissolve. Also, I really don’t measure the nuts and they come out fine when I over and under measure. If you double the batch, make sure to cook one layer at a time.

    - Cameron on December 5, 2017 Reply
    • Hi Cameron, I feel silly that I didn’t think to do this! I have re-tested the recipe using this method and have updated the photos and recipe – thank you!

      - Jenn on December 19, 2017 Reply
  • 5 stars

    I have made these nuts more times than I care to remember now. The only complaint people have had about them so far is that they cannot stop eating them. Of course I now know better than to make them when I’m alone. These should really come with a warning sign: “Madly Addictive”.

    - Malak Abu Shakra on December 4, 2017 Reply
  • 5 stars

    These really are “crack” nuts. For example, after Thanksgiving dinner, we were all stuffed…nevertheless, as we sat around and talked, the bowl of pecans was emptied. So simple, and perfectly timed at 10 minutes.

    - Kate on December 1, 2017 Reply
  • 5 stars

    Love this recipe!!!!! My wife asked for recipe for 2 coworkers at her job. I’ve recently retired and now have time to cook more. I’ve made 4 of your meals-snacks and couldn’t be more pleased. Thank you, sincerely Dave Moore

    - David Moore on December 1, 2017 Reply
  • 5 stars

    These perfectly named pecans were a hit at a Thanksgiving gathering. The recipe was easy, can be made ahead, and if there are any left over, store well for a few days. Delicious!

    - Alice Haskell on November 30, 2017 Reply
  • 5 stars

    Made these at the last minute on Thanksgiving…really good…watch the bake time. Nicely crunchy and sweet with subtle heat. Wonder if subbing cashews would be good?

    - Hedy DeCampo on November 30, 2017 Reply
    • Hi Hedy, glad you liked these! I’m partial to pecans because they have lots of nooks and crannies for the glaze to get into, but any nut will work here.

      - Jenn on December 1, 2017 Reply
  • 5 stars

    I made these at the last minute to take to Thanksgiving dinner at the in-laws. Perfect as written…watch the baking times as nuts can quickly become overdone. Initial sweetness gives way to subtle heat…very addictive. They were gone in no time. I think I might try subbing cashews for the pecans. 👍🏻👍🏻👍🏻👍🏻👍🏻

    - Hedy DeCampo on November 30, 2017 Reply
  • 5 stars

    You named the nuts VERY appropriately …”Crack Nuts!” They are absolutely addictive and incredibly wonderful. This is the best recipe I have made and I have thrown many pounds of inferior spiced pecans in the trash. Living in south Louisiana, we like our food spicy and this was perfect. Kuddos to Jenn for this sharing this recipe.

    - Bets on November 30, 2017 Reply
  • 5 stars

    These nuts are soooo addictive!! My spouse is constantly nibbling on them. I made some for gifts for Christmas but he ate them so now I’ll be making another batch or two or three! We don’t eat a lot of spicy hot foods but the little tang from the cayenne made these quite acceptable and not overly sweet.
    I’ve tried this recipe with other nuts too, specifically hazelnut and walnut. I prefer it with the walnut but that may be just me.

    - Barbara on November 30, 2017 Reply
  • 5 stars

    I’ve made this pecan recipe 3x already. So very delicious & yet one of the easiest recipes I’ve seen out there for glazed nuts. For my son that loves spicy hot, I might double the cayenne in the recipe when he comes to visit

    - Zoe S on November 30, 2017 Reply
  • 5 stars

    I made these nuts to top my Thanksgiving salad. They were so good and SUPER easy. Since I typically have walnuts on hand, I used walnuts instead of pecans. I also added a little bit of cinnamon for a more of a festive taste. Great recipe. Thanks!

    - Olga on November 30, 2017 Reply
  • 5 stars

    These were amazing. I accidentally used 4 T of water instead of 4t and they were still wonderful.

    - SARA on November 30, 2017 Reply
  • 4 stars

    tasted good but was a gooey mess.

    - richard kegel on November 30, 2017 Reply
    • Oh no! I’m so sorry, Richard – try cooking them a few minutes longer next time.

      - Jenn on November 30, 2017 Reply
  • 5 stars

    Crack Nuts! What a great name. Easy and quick to make. This was a new addition to our Thanksgiving celebration and enjoyed by all!

    - Jane Downs on November 30, 2017 Reply
  • 5 stars

    I’ve made these pecans several times now. I’m amazed at how good they are with such few ingredients. My only hint is to be sure to bake until they are crusty on top or else they will be sticky when cooled.

    - Susan on November 30, 2017 Reply
  • 5 stars

    Thought I’d try the “Crack Nuts” for giving as a hostess gift over Christmas. They are perfect! Just the right amount of heat and sweet. I did have to bake mine about 10 min longer. Once Upon a Chef is my go to website, I have made so many of Jenn’s recipes and they are all amazing!!! Boo hoo, as a Canadian we can’t get in on the Breville oven giveaway!!!

    - Deb E. on November 30, 2017 Reply
  • 5 stars

    I substituted cinnamon for the cayenne, because I didn’t want the spicy flavor. Used 2 and 1/2 cups pecans, and there was plenty of coating. Could probably use another 1/4 cup of pecans. Watch carefully so you don’t burn them! Delicious and so easy!

    - Diane McLeod on November 30, 2017 Reply
  • 5 stars

    I made these nuts as a Thanksgiving appetizer. Everyone loved them! I’ve made them 2 times more in less than a week! I’m going to make them for Christmas gifts for all of my out of town friends and relatives!!!! Thanks Jen for such an easy gift! Your husband is right! They are CRACK NUTS! I love all of your recipes!!!!

    - Barbara on November 28, 2017 Reply
  • 5 stars

    Do you recommend raw pecans or previously roasted/salted?

    The only nuts I had on hand were raw almonds and they just don’t have that crunch. Perhaps it’s the type of nut.

    I do have Trader Joe’s Roasted and Salted Pecans, but they are already pretty crunchy. Not sure if I should try this recipe with them.

    Thanks so much. Love your recipes and website.

    - Camille on November 28, 2017 Reply
    • Hi Camille, either raw or roasted pecans will work (but I wouldn’t use ones that are already salted). So glad you like the recipes – hope you enjoy this one too!

      - Jenn on November 29, 2017 Reply
  • 5 stars

    So good – huge hit at Thanksgiving and we’ll be making more for gifts this holiday season!

    - Elizabeth Ward on November 24, 2017 Reply
  • 5 stars

    Excellent recipe, made it for xmas girls afternoon, now they want me to do 4 lbs for the hospital auxiliary Xmas bake sale!! Love your recipes and ideas.

    - Belva on November 24, 2017 Reply
  • Hi Jenn,

    I have young kids so am reluctant to add the cayenne pepper. Will they be ok if I leave it out or is there something I should add in its place?


    - Elizabeth on November 22, 2017 Reply
    • Fine to leave it out, Elizabeth. Enjoy!

      - Jenn on November 22, 2017 Reply
  • 5 stars

    Oh my! Going to a cocktailmparty this evening, wanted to bring a nibbly and so I made these! Did not use all pecans, had some cashews, almonds and peanuts as well, turned our absolutely amazing. I hope there will be some left to share! I highly recommend this. Fast, somple, easy clean up. Thanks for this great recipe.

    - Donna on October 28, 2017 Reply
  • How long will the keep in a sealed container? Wanting to make them as a wedding favor so I would like to make them in advance.

    - Kellie McGrath on October 10, 2017 Reply
    • Hi Kellie, These are best if eaten within about a week (but you can probably get away with a few extra days tacked onto that. 🙂

      - Jenn on October 10, 2017 Reply
  • What temperature do you bake on?

    - Bill on September 24, 2017 Reply
    • Hi Bill, If you click on the “recipe” tab, it will take you to the detailed instructions. Enjoy!

      - Jenn on September 24, 2017 Reply
  • 5 stars

    I made this and the recipient raved about how amazingly delicious it was.

    I did not have cayenne pepper; so I just used liquid hot sauce. I added it to the Confectioners sugar and salt.

    If someone you know LOVES pecans and hot sauce or cayenne pepper, you must try this recipe! It is the perfect combination of sweet and spicy.

    - Van on September 21, 2017 Reply
  • 5 stars

    These are a family favorite of ours. I make them periodically and they disappear fast. You should seriously double the recipe. Excellent! Thanks, Jennifer

    - Christina Booth on September 14, 2017 Reply
  • 5 stars

    After reading this recipe, I didn’t understand how it would work as a coating for pecans. It seemed too simple. I’ve made this twice and I followed the recipe exactly. The pecans have a crisp coating that is a little sweet, spicy, and salty; just like it says. This is a simple recipe that doesn’t taste like a simple one.

    - Susan on September 14, 2017 Reply
  • 5 stars

    Perfect and easy. I was looking for the Union Sq nut recipe to review but came across this one. I love both recipes because they are easier than my versions but even better.

    - Tristan on September 14, 2017 Reply
  • 5 stars

    These are incredibly good, especially when made with freshly shelled pecans instead of bagged ones (the bagged pecans just never taste as good as the freshly shelled ones). They go fast, so make a bunch! Perfect for holiday gatherings.

    - Sharon on September 14, 2017 Reply
  • Pecans are to sticky what can i do.

    - Terry on August 17, 2017 Reply
    • Hi Terry, Try putting them back in the oven a little longer – they just need a few more minutes.

      - Jenn on August 17, 2017 Reply
  • 5 stars

    So delicious, easy, and perfect for entertaining!

    I made these last night when friends came over for drinks before dinner. If you’re like me you are always running around making sure everything is clean before entertaining. I needed something like this that can be in the oven in a couple minutes and warm but cooled enough to eat in 15 minutes right when guests are arriving.

    My friend mentioned she prefers nuts like these very spicy and that next time I should consider adding more cayenne, but for me it was perfect the way it was so I will probably ignore that suggestion!

    - Kathryn on August 6, 2017 Reply
  • 5 stars

    Absolutely perfect as an appetizer! The heat keeps you from eating too many!

    - Kathie H on August 5, 2017 Reply
  • 5 stars

    Holy mackerel, Jenn; this recipe is so simple and so fantastic! “Crack nuts” describes them perfectly. I’ve used all sorts of nuts in addition to pecans: walnuts, brazils, almonds, hazelnuts, blends of nuts. I put bowls of them out when friends come over, and no one can stop eating them. Thank you for sharing!

    - Ben on July 22, 2017 Reply
  • Can I use this recipe to candy mixed nuts too?

    - Sarah Yee on July 18, 2017 Reply
    • Sure! (I like the pecans best because they have so many crevices for the coating to get in, but any mixed nuts will work.)

      - Jenn on July 18, 2017 Reply
  • 5 stars

    Although I’ve just gotten around to writing a review, I’ve been making these “crack nuts” for two years and just made two pounds today!! OMG, I’m going to need an intervention! This is the best glazed pecans recipe I have found during my many years of searching. They’re very tasty and the hint of Cheyenne pepper adds a surprising kick to the flavor. They also aren’t overwhelmingly coated with sugar so you’re able to actually taste the pecans. Keep up the good work, Jenn. You are awesome!!

    - Steph on June 4, 2017 Reply
  • 5 stars

    I made this recipe to bring to a wine/cheese party & it was a hit! My hubby & I couldn’t stop eating the pecans before leaving for party. Delicious & very addicting!!! The recipe was super simple to put together. I was done & cleaned up within 30 minutes!!! The people at party took one bite & were all asking “wow – these are amazing” & “I can’t stop eating these”. Note: I didn’t have kosher salt so I just added 1/2 tsp of table salt & was perfect for our taste!!!

    - TracyV on May 24, 2017 Reply
  • 5 stars

    Delicious! Can you freeze these?

    - Joan on May 21, 2017 Reply
    • I don’t think they’d freeze very well– sorry!

      - Jenn on May 22, 2017 Reply
  • 5 stars

    These are so perfect for setting out for get togethers (or hiding from everyone for self-indulgence!). I used pecans fresh from last fall’s harvest from the trees in our yard, rich with flavor, and the result was very very good. So much better than store-bought, by far!

    - Rust on May 11, 2017 Reply
  • 5 stars

    Made this recipe. Doubled the quantity as I had a huge bag of pecans left over in my freezer from holiday baking. It just doesn’t get any easier than this! Wow. So since we love spicy things I added a couple of dashes of our favorite hot sauce and then added a light sprinkle of some crunch, flaky Fleur De Sel. These nuts are beyond crazy good. Next holiday season I will be adding these nuts to my Gifts From the Kitchen list.

    - Christine Cooper on May 6, 2017 Reply
  • 5 stars

    I’ve been looking for something without egg whites as I don’t like the look. These were perfect. Made them again for a Kentucky Derby Tea and modified it the following way and, oh my gosh! It’s another whole variation! Doubled sugar, salt and cayenne. Used 5 cups pecans. Added 3 TBSP Jack Daniels and 1 TBSP water. Absolute perfection!

    - Nan Kenny on April 29, 2017 Reply
  • 5 stars

    LOVE these… In fact, I’m going to make them now!

    - Angie on April 27, 2017 Reply
  • 5 stars

    I agree with the previous review. I was very skeptical about using water. These are delicious and very addictive. They’re so easy to make. These would make a great gift.

    - TMS on April 17, 2017 Reply
  • 5 stars

    Wow these are awesome! Even before they’re baked! I like that you don’t need to add any butter or other fat. I was skeptical at first using just water but it totally works,

    - DML on April 15, 2017 Reply
  • 5 stars

    Great receipe! So much easier than working with granular sugar and long low temps. Thanks!

    - Mike on April 2, 2017 Reply
  • 5 stars

    My friend brought these over the other night. I asked her for the recipe. She sent the link. Have made several batches. Love love love these. I will be making these as gifts this Christmas.

    - Carole Anne on February 18, 2017 Reply
  • 5 stars

    This recipe is so easy to make and tastes great. I love to make these and package them up for my holiday baskets.

    - Crystal on February 14, 2017 Reply
  • I’ve just made them to go with my mixed greens salad and they are the best recipe so far. So so easy, thank you.

    - Sylvie Mckee on February 5, 2017 Reply
  • 5 stars

    Oh I really didn’t need to stumble upon this recipe and find out these nuts existed. Just finished making a batch, except next time I’ll use confectioners sugar ( I only had light brown sugar on hand). These barely had time to cool off before kids and husband came in kitchen to see what smelled so good. They are absolutely the easiest, tastiest “snicky-snack” as my Grammy would say, ever.

    - Debi on February 3, 2017 Reply
  • 5 stars

    Jenn thinks these might last a week: I think that would be if you were anywhere near them and nibbling away!
    I made these weeks before Christmas, put them in sterile jars as gifts, stored them in the fridge and have never had so many compliments or requests for a recipe before. So, in my opinion these are a very good make ahead gift idea. (And if you are worried, make a jar for you to test. Worst case scenario, you would have to eat them all yourself…)

    - Ann on January 15, 2017 Reply
  • 5 stars

    OH MY Goodness… these pecans are absolutely delish!!!! I’ve made them before but with egg whites and sugar… nope, not hardly as good as this recipe. #yum#thnx

    - MirandaK on January 7, 2017 Reply
  • 5 stars

    Must stop eating these. Made a similar recipe a few years ago involving egg whites. This was better tasting & easier. Love this recipe.

    - Maryclaire on January 4, 2017 Reply
  • 5 stars

    I couldn’t find the recipe I made last year at Christmas time AND am so glad I didn’t. BECAUSE these are so much BETTER & EASIER! I doubled everything except I used 1/2 tsp cayenne & 1/2 teaspoon apple pie spice. It wraps so many classic holiday flavors into one amazing treat! The cayenne keeps me from eating “too many” and satisfies my sweet/savory craving at the same time. They also fill your home with a wonderful festive aroma! I’ll be back to try some more of your other recipes soon. Thank you for blessing others with your talents! Happy 2017 to all!

    - Sheila on December 31, 2016 Reply
  • 5 stars

    Perfect, addictive and reliable recipe. I baked them 14 minutes and they were crispy and lovely. I made the glaze before adding the nuts though (water first) as it avoided getting white sugar spots in the cracks of the nuts. A small detail really- these are fabulous!

    - Stephanie Robins on December 25, 2016 Reply
  • 5 stars

    Perfect balance of sweet, salty, spicy!! Yum yum:)

    - Sandy on December 24, 2016 Reply
  • 5 stars

    All I will say is oh my these are good. Afraid I will eat them faster than I get them in a container! Thank you for the recipe.

    - Karen C. on December 23, 2016 Reply
  • 5 stars

    I just made these, and substituted good bourbon for the water. Delish! Add bourbon one teaspoon at a time; four teaspoons may be too much.

    - Nita on December 23, 2016 Reply
  • 5 stars

    Tasty and so easy and quick to make-I didn’t change a thing except doubling the recipe and adding a few walnuts because I was short on pecans. Hubs loved them! I am thankful they are going to a party or I would eat them all.

    - Petra on December 21, 2016 Reply
  • Hi Jen, I love your recipes! I don’t have parchment paper. Could I use a Silpat instead?

    - Petra on December 21, 2016 Reply
    • Yes, Petra – that should work just fine. Enjoy!

      - Jenn on December 21, 2016 Reply
  • 5 stars

    I’ve never made candied nuts before but this recipe is so easy and tasty! I added 1/4 tsp ground cinnamon and 1/4 tsp vanilla extract to the recipe and they are amazingly good. Crack is the perfect name for these- they’re addicting!!

    - Becki Hauser on December 20, 2016 Reply
  • Can I use pecans?

    - Amanda on December 17, 2016 Reply
    • Hmmm, did you mean another nut? 🙂

      - Jenn on December 18, 2016 Reply
  • 5 stars

    I served these pecans to my family at Thanksgiving and I quite agree with your husband–they are “crack nuts” as my family has requested them again for a treat at Christmas. Thanks and Happy Holidays!

    - Ree Strawser on December 16, 2016 Reply
  • Can I use “Reynolds release” alum. foil instead of parchment?

    - Deb Parker on December 14, 2016 Reply
    • Hi Deb, I don’t think regular foil will work, but I suspect you could get away with non-stick.

      - Jenn on December 14, 2016 Reply
  • 5 stars

    Made these at Thanksgiving and they were a HUGE hit!!! Crack Nuts is right! I just bought 6 more pounds of pecans to make for gifts! Thank you for sharing!!!

    - Paige on December 11, 2016 Reply
  • 5 stars

    I’ve been looking a recipe for candied pecans and tried a couple using granulated sugar and various seasonings but I wasn’t happy with the results. I tried your recipe today and I’m hooked. The spicy kick is subtle enough to make you keep eating. I’ll be making them for Christmas gifts and wondered how long they can be kept in an air tight container.

    - Bob on December 3, 2016 Reply
  • 5 stars

    I’ve made these 3 times already, to share but mostly as an excuse to make extra to keep at home. These are amazingly easy to make and ridiculously delicious. I just add a little more cayenne for an extra kick.

    - Susie on December 1, 2016 Reply
  • 5 stars

    I made these last Christmas and took to my parents’ home to share with family members….big hit! There was none to take back home….as family members walked by these, I noticed they all would grab a handful. Easy peasy to make….

    - Pam Inglesby on December 1, 2016 Reply
  • 5 stars

    These nuts are wonderful!! Perfect amount of spicy and sweet. We gobbled these up right away, next time I will make a double batch. I plan to make these as gifts for the neighbor’s this year! Love your website, thank you!

    - Kristan on December 1, 2016 Reply
  • 5 stars

    I had never made this before but decided last minute to make this and put the nuts into decorative holiday bowls as a gift to my sister-in-laws at Thanksgiving. Oh my….this is a very easy and very addicting recipe. I have already made two batches and they are dangerous….have all the ingredients in my house at all times! Great quick gift or snack when unexpected guests stop in.

    - Karen T on December 1, 2016 Reply
  • 5 stars

    I love the sweet and spicy pecans. They are always a hit, I used to used maple syrup and they would burn easily, never problem with this recipe. Thanks!!

    - Nancy Powers on December 1, 2016 Reply
  • 5 stars

    How long will these keep and stay crispy? Can I make them two to three weeks before Christmas as a gift?

    - Judith Michaels on November 30, 2016 Reply
    • Hi Judith, While I think there’s a little “give,” these are best if eaten within about a week.

      - Jenn on November 30, 2016 Reply
  • 5 stars

    Delicious! Very easy and fast to make.

    - Danielle on November 24, 2016 Reply
  • 5 stars

    This was sooooo easy and the are soooo delicious! I actually used a mix of hot paprika and chile powder because I did not have cayenne. I also sprinkled more chile powder on the top right before baking. I found I needed to cook them 2 minutes longer, but I think that’s just my oven. I also made a variation using almonds, 1 1/2 tsp cinnamon, 1/2 tsp cloves, 3tsp vanilla and 1 tsp water. Also good!!! (My kids can’t eat pecans) I personally loved the pecans better than the almonds. 🙂

    - jenn c on November 23, 2016 Reply
  • 5 stars

    Made these at the weekend for a family birthday meal, once I saw the recipe I knew I needed to make them and they were a hit! Thank you so much, I made double the amount and they disappeared. Have been told I have to bring for Christmas Day, definitely a popular choice and I think they will become part of our traditions Xx

    - Becky on November 22, 2016 Reply
  • 5 stars

    We hosted a bourbon-tasting so I made this with bourbon instead of water and it made no taste difference. They disappeared almost immediately! Success. Easy and will make it again. But will put the bourbon in the cook and not the recipe 😉

    - Sarah on November 19, 2016 Reply
  • are you using raw (freshly cracked) or store bought pecans ?

    - alison on November 18, 2016 Reply
    • Hi Alison, I use store bought.

      - Jenn on November 18, 2016 Reply
    • What temp do you bake them at

      - Sherrie on November 22, 2016 Reply
      • Hi Sherrie, They bake at 350°F. If you click the “recipe” tab at the top of the page, you’ll find instructions. Enjoy!

        - Jenn on November 23, 2016 Reply
  • 4 stars

    Loved these, too spicy or maybe it’s my cayenne, great with pecans and walnuts!

    - J on November 17, 2016 Reply
  • 4 stars

    How long would these keep? I am away to just before Christmas and some make ahead gift goodies would be great.

    - Ann on November 11, 2016 Reply
    • They keep nicely for about a week (but you can probably get away with a tiny bit longer).

      - Jenn on November 13, 2016 Reply
  • 5 stars

    Love the video! Your photos and explanations are fabulous – and – the addition of a video really brings it all together.

    - Karen on November 10, 2016 Reply
  • 5 stars

    For such an easy recipe, the payoff is outstanding. The cayenne provides just enough kick. I NEVER post comments on food blogs until today. Over the past six months, I’ve made your corn bread muffins, chocolate crinkle cookies, banana oat cookies, and now these candied pecans. All turned out wonderfully. Thank you for sharing such well developed recipes.

    - Anon on November 8, 2016 Reply
  • 5 stars

    Those who like a little kick to there pecans absolutely love these. They were perfect on my first try.

    - Brad on November 4, 2016 Reply
  • 5 stars

    I love these pecans!! I have made them several times and then I can’t stop eating them, hence the name!! Thanks so much!!

    - abby zemanek tankersley on October 20, 2016 Reply
  • This is really tasty. Can you please suggest a nut recipe that’s a sugar-free version? Thank you.

    - Stuti on October 7, 2016 Reply
    • Hi Stuti, many nut mixes use sugar to help coat the nuts and give them that crunchy texture. This page has a few options that don’t contain sugar.

      - Jenn on October 8, 2016 Reply
  • 5 stars

    I made these to take to my mother’s for the holiday season last year…..my entire immediate family of over 20 people were there…They started munching on these, and before long they were gone! Easy to make with the right amount of heat! Will definitely make again this holiday season.

    - Pam Inglesby on October 6, 2016 Reply
  • 5 stars

    These nuts are so great! I gave them as gifts and everyone requested the recipe. Just the perfect amount of spice. They keep well too.

    - Debby Kremer on October 6, 2016 Reply
  • Jenn . . . When you measure the pecans, do you measure in measuring cups or do you go by volume (in which case, how many ounces do you use)?? I know 4oz. of chopped nuts = 1 cup but I don’t know how to figure the pecan halves.

    Thank you!!

    - Edie on September 25, 2016 Reply
    • Hi Edie,
      I use a measuring cup to measure nuts and so you’d need 2 cups here. Enjoy!

      - Jenn on September 25, 2016 Reply
  • 5 stars

    Hi, Jenn, These nuts are fantastic. I have made candied nuts many times, these are the easiest and tastiest recipe ever!! The first time I made them I followed the recipe exactly. The second time I used a mixture of nuts. Still fantastic. I just made my third and fourth batch together, using half mixed nuts and half pecans. They are cooling now and look perfect. Taking one batch to a friends house tomorrow evening. Thanks so much for the recipe. Love your site!!

    - Marion M on September 15, 2016 Reply
  • 5 stars

    This recipe is excellent! Who knew the ingredients would stick with just water?! I love that there is no oil used in this recipe. I have already made these twice in one week. I used erythritol instead of sugar, baked for 9 minutes and they turned out great! Thank you!

    - Kelle on September 7, 2016 Reply
  • 5 stars

    Make a chocolate sundae and use these as a topping. The sweet and spice mixing with the chocolate/vanilla is absolutely outstanding!

    - Jbrooksga on August 26, 2016 Reply
  • Can you use this recipe using pistachios ? If not do you have any recipe using pistachios?

    - Eileen on August 22, 2016 Reply
    • Hi Eileen, I’ve never tried this recipe with pistachios but I think it should work. Please let me know how it turns out if you try it!

      - Jenn on August 23, 2016 Reply
  • Would this work with other nuts or a combination of nuts? What would you suggest?

    - Ellen B on June 22, 2016 Reply
    • Hi Ellen, You can use any nuts you like, but I think the recipe works best with pecans or walnuts because of all the crevices they have.

      - Jenn on June 22, 2016 Reply
  • 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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