Awesome Pecans

Recipe by Sweetiebarbara

Totally addictive... these pecans are sweet, spicy, salty and crisp. A friend gave me some pecans for Christmas. I used the recipe she shared, a recipe from RecipeZaar, and another, from a third source. All three were good, but finally I came up with this recipe that satisfied my tastes, and my friends as well.

Top Review by Darkhunter

Man, oh man, these are fantabulous! I did cut the chili powder down to only 2 tablespoons and they were still nice and spicy! But a word of warning!! Work as quickly as you can, because they really like to stick to each other! Thnx for sharing your recipe, Sweetiebarbara! Made for My-3-Chefs 2009.

Ingredients Nutrition

  • 4 tablespoons honey
  • 3 teaspoons dried chipotle powder
  • 1 teaspoon cumin (freshly ground)
  • 12 ounces pecan halves (one bag)
  • 3 tablespoons sugar ("sanding" sugar, large crystals)
  • 1 teaspoon salt (Kosher, again, large crystals)


  1. In a large skillet, warm honey over very low heat.
  2. Add chipotle powder and cumin. (I grind my own cumin from seeds in an old electric coffee grinder that I have reserved for spices. I find that freshly ground spices do make a difference in the taste of the final product.).
  3. Stir, until smooth and spices are well distributed.
  4. Add the nuts and continue over low heat, until all surfaces are well coated with the syrupy mixture.(about 10 minutes).
  5. Do not let the mixture boil or get too hot, but allow it to thicken somewhat from the thin syrup.
  6. Transfer nuts to a parchment lined cookie sheet (or other prepared surface), being careful to separate them, evenly, into a single layer.
  7. Bake at 275° F for about 30 to 40 minutes, or until they are toasted, but not caramelized.
  8. In a large bowl, mix the sugar and salt while the pecans are in the oven.
  9. When the pecans are done, and still very warm, add them to the bowl and toss with your hands. The warmth and the stickiness of the honey will allow the salt and sugar to coat them.
  10. Continue to gently toss until the pecans are cool and well coated with the sugar/salt mixture.
  11. Store in a glass jar with a tight lid.

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