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White ramekins of candied pecans sit on a white knitted dishtowel on a marble backdrop

Spiced & Candied Pecans

Prep Time 20 mins
Cook Time 45 mins
Course Appetizer, Snack


  • 1 pound raw unsalted pecans, whole and shelled
  • 1/4 cup brown sugar
  • 1/4 cup water
  • 1/2 teaspoon kosher salt

Spice Blend - Easy Version

  • 1.5 tablespoons pumpkin spice blend

Spice Blend - Homemade Version

  • 10 allspice berries
  • 4 whole cloves
  • 2 star anise flowers
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg


To Make the Homemade Spice Blend

  • You can either make a spice blend or use pumpkin spice. The homemade spice blend will be more pungent and spicier, and the store bought version will be more mellow and mild. If you are using the homemade version, follow these directions. If you are using the store bought version, skip down to Making the Pecans.
  • Add the cloves, star anise, allspice, cinnamon, and nutmeg to a spice grinder.
  • Pulse until all spices are completely ground to a powder.

To Make the Pecans

  • Preheat the oven to 275 degrees and line a baking sheet with parchment paper.
  • Add the brown sugar and water to a small saucepan over medium heat.
  • Stirring often, bring this mixture to just under a boil. Be careful because it will be very hot.
  • Add the spice blend and salt, mixing completely.
  • Add the pecans to the saucepan. Stir to thoroughly coat them in the mixture.
  • Stirring often, cook the pecans and syrup over medium heat for about 10 minutes. If the syrup starts to boil, turn the heat down.
  • After 10 minutes, they should be a bright, glossy pine color. Remove them from the heat.
  • Spread the pecans out in a single layer on the parchment-lined baking sheet.
  • Bake at 275 degrees for about 45 minutes.
  • Remove and cool completely before breaking up and storing.