Sweet & Spicy Pecans

Once October rolls around and fall is in the air, I find myself roasting different variations of nuts more often. I love how my house fills with the toasty aroma of roasted nuts and they have a variety of uses. Sweet & Spicy Pecans are a favorite of mine to set out at a cocktail party, as an appetizer before a larger meal, or even to use as a salad topper.

My Sweet & Spicy Roasted Pecans are best eaten as soon as they come out of the oven and cool for a couple minutes, but can stay fresh for about a week if stored in an air-tight container. I tend to add another dusting of cayenne pepper to my pecans after they come out of the oven as we like to kick up the heat around my house, but you have the power to control the spiciness by how much cayenne you choose to use.

My cocktail of choice with roasted pecans is an Old Fashioned, but we will get into that obsession another day. 🙂 For now, I hope you enjoy this super easy appetizer, garnish, cocktail snack – or whatever you end up using them for.

Sweet & Spicy RoastedPecans

Recipe by The Work From Home ChefDifficulty: Easy


Prep time


Cooking time



Roasting pecans is such an easy food to set out during parties in the fall and winter and I especially love them with festive cocktails.


  • 1/2 cup powdered sugar

  • 3/4 teaspoon kosher salt

  • 1/2 teaspoon cayenne pepper, more to taste

  • 4 teaspoons water

  • 2 cups pecans


  • Preheat oven to 350°F.
  • Line a baking sheet with parchment paper.
  • Whisk together the powdered sugar, salt, cayenne pepper, and water in a medium bowl.
  • Add the pecans to the mixture and stir to coat evenly.
  • Place the pecans on the prepared baking sheet, being sure to arrange them in a single layer.
  • Bake 10 minutes, or until the pecans have firmly caramelized.
  • Remove the pecans from the baking sheet by sliding the pecans and parchment paper off the baking sheet – allow them to cool completely on a flat surface.
  • Once cool, break up any clumps and serve immediately, or store in an air-tight container for about a week.


  • If the pecans come out a little gooey, throw them back in the over for a couple more minutes to form a firmer caramelization.


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