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    You are in: Home / Recipes / Sweet and Spicy Pecans Recipe
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    Sweet and Spicy Pecans

    Sweet and Spicy Pecans. Photo by gailanng

    1/1 Photo of Sweet and Spicy Pecans

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    10 mins

    5 mins

    LizP's Note:

    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.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on April 24, 2009


      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.

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    • on July 29, 2012

      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.

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    • on February 18, 2010


      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

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    Read All Reviews (11)


    Nutritional Facts for Sweet and Spicy Pecans

    Serving Size: 1 (84 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 455.1
    Calories from Fat 358
    Total Fat 39.8 g
    Saturated Fat 5.5 g
    Cholesterol 10.1 mg
    Sodium 22.8 mg
    Total Carbohydrate 26.0 g
    Dietary Fiber 5.3 g
    Sugars 19.9 g
    Protein 4.9 g

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