Total Time
Prep 10 mins
Cook 5 mins

This recipe was given to me years ago by a good friend. They are so quick to make and while there are similar recipes out there, the vinegar gives it a special tang that makes them unique and has everyone begging for the recipe.


  1. Preheat oven to 375°F Melt the butter over medium high heat in a large skillet.
  2. Add the pecans and saute until toasted and brown, about 3 minutes.
  3. Add the brown sugar and cook, stirring very frequently, until caramelized.
  4. Stir in the paprika, chili powder and ground cumin.
  5. Stir to distribute evenly.
  6. Add the vinegar and cook until all the liquid has evaporated.
  7. Add salt to taste.
  8. Spread the pecans on an ungreased cookie sheet and bake in an oven until crisp, about 5 minutes.
  9. Cool completely on the cookie sheet.
  10. They will crisp up once as they cool.
Most Helpful

If I had suggested, "Let's make a dish with pecans, brown sugar, paprika, chili powder, cumin and VINEGAR." Then I promised that it would come out superb. Would you have believed me? Well let me tell you these were fabulous.

gailanng April 24, 2009

These nuts are awesome. I forgot to add the salt and they were still really good. They were tangy and spicy but not too spicy (which suprised me.) A definite make-again recipe.

Funkymunky613 July 29, 2012

Made these a couple of times now, and I must say that they are DELICIOUS! I used a hugarian paprika that we get from a local goulash restaurant, and baked the pecans at 350' for five minutes instead of 375' (this was because the other recipe I was making called for a 350' oven) Cooking them slightly lower seems to have yeilded a nice pecan-caramalized, spicy, sweet, and just a little tender even after cooling. Last night I made these in a craving, but discovered part way through that I had only half of the cider vinegar needed. It was suggested that I use some of the cheap sake we had around the house, and so I did. Turned out good, but definitely is better with full cider. Thanks for posting! ~~Luna

Anulazuli February 18, 2010