Monday, November 3, 2008

Texas Spicy Pecans

I have been holding on to this spicy pecan recipe for at least a year. The Fall Football party last weekend seemed like the perfect time to give it a shot since I was trying to come up with easy make ahead dishes that I could set out for people to nibble on. If you like bold and spicy flavors, this is for you! Jim and I agreed it was way too spicy for our taste, but fortunately our friend Chris loved them so I sent a large bag home with him.

Here is the list of spices that go into this Texas Spicy Pecan recipe:
1 tbsp Ground Ginger
1 tbsp Ground Thyme
1 tbsp Ground Basil
1 tbsp Granulated Garlic
1 tbsp Ground Coriander
1 tbsp Ground Cinnamon
1 tbsp Ground Allspice
2 tbsp Cayenne
2 tbsp Ground White Pepper
2 tbsp Ground Black Pepper
2 tbsp Ancho Chile Powder
2 tbsp Granulated Onion
2 tbsp Ground Cumin
2 tbsp Hot Chile Powder
2 tbsp Dark Chile Powder
1/2 C Lawry's Seasoned Salt
½ C Mexican Light Brown Unrefined Sugar

Talk about a potent blend of spices! Grind any spices that are not in powder form (corriander) and sift everything together.

And you also need: 1/2 C Pure Maple Syrup

and 2 pounds of Pecan Halves.

Pour maple syrup into a heavy stainless pot and bring syrup to a boil. Then pour in pecan halves and stir steadily until syrup passes soft ball stage and adheres to pecans. I wasn't sure what soft ball stage was so I just stirred and watched for the syrup to form a thick coating. (And when I say thick, this is actually thin - if you think about 1/2 cup of syrup and two pounds of pecans, it is going to be a thin layer)

I lightly brushed vegetable oil in this glass bowl, then poured half the pecans inside.

Next I topped the pecans with half the spice blend.

Add the rest of the sticky pecans and pour the rest of the spices on top, stir to coat evenly.

Spread in a single layer (as best you can) on a lightly oiled baking sheet. Bake 250 degrees for 30 minutes.

After 15 minutes I pulled the pecans out and tossed them around, then put them back in for the last 15 minutes.

I don't think I'm going to make these again unless requested by Chris. I think I will make up my own recipe for the spices in the future. I liked the maple syrup and the pecans, but how about simply tossing in cinnamon, sugar and maybe a pinch of nutmeg and maybe a pinch of cayenne too. That would be good, right? I will post an update when I experiment with this recipe.


  1. I am all about cinnamon and cayenne right now! These nuts look great, will have to try them at our next gathering.

  2. Holy Ingredients Batman! That is quite the list of spices for those nuts. I think they would make great additions to Christmas presents. Maybe I"ll do those along with cookies this year. Hmmmm...but first I'll buy stock in McCormick before I round up all those spices!

  3. These look super good. Thanks. I just love pecans so I'm not sure how I could go wrong!

  4. Mercy!!! That looks soooo yummy and is a great gift idea for Christmas. Thanks for sharing.


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