Soon after Ritz-Carlton opened its beautiful hotel on Lake Oconee, Georgia, we stopped by to check it out. We toured around and then stepped into the bar for a glass of wine and there, sitting on the bar, were a bowl of the most interesting and delicious spiced pecans ever.
How I Got the Recipe…
I was apparently not the first person to feel this way, because the bartender had the recipe printed up on cards behind the bar. I call them simply “Ritz Carlton Pecans”, but, officially, the name is Ritz-Carlton Lodge Spiced Pecans.
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Spiced pecans with a bit of heat or not?
It’s entirely up to you. I’ve made them many times over the years and everyone loves them. Recently I had a group of friends over and they all went nuts over these nuts!
They asked me if the recipe was on the blog, and when I said it wasn’t, they said it should be! And, so…. by popular demand, Ritz Carlton Pecans.
Now, they pack a pretty good kick, but if you prefer less heat, just cut back on the cayenne accordingly. The flavor will still be amazing without the spicy kick, but we love them that way.
Many people try them and then start trying to figure out what all the flavors are.
Notes regarding cooking time
The original recipe called for cooking 15 minutes, stirring, and then cook an additional 10 minutes. A few readers commented that their pecans got overly brown.
One even stated that she did a ‘kid-friendly’ batch without cayenne side by side with the full amount of cayenne and the two versions browned differently.
Also, the size of pecans can vary pretty significantly which would most certainly affect cooking time. In light of these facts, we have adjusted the cooking time in the recipe and caution to start checking for browness at a total cooking time of 15 minutes.
Try adding these to your next charcuterie board. They’re especially good in this Picnic Charcuterie Board.
Ritz-Carlton Lodge Spiced Pecans
Ingredients
- 1 LB. PECAN HAVES
- ½ CUP MAPLE SYRUP not "maple flavored" syrup
- 1 TBSP. GROUND CUMIN
- 1 TBSP. CAYENNE PEPPER, or to taste use less accordiing to taste
- 1 TSP. KOSHER SALT
Instructions
- PREHEAT OVEN TO 350 DEGREES
- LINE COOKIE SHEET WITH PARCHMENT PAPER
- COMBINE ALL INGREDIENTS AND MIX WELL
- ARRANGE PECANS IN A SINGLE LAYER ON SHEET PAN
- BAKE 10 MINUTES, THEN STIR
- BAKE AN ADDITIONAL 5-10 MINUTES, CHECKING FOR BROWNESS AFTER 5 MINUTES.
- ALLOW PECANS TO COOL 5 MINUTES, THEN STIR TO LOOSEN INDIVIDUAL PIECES
- ONCE COMPLETELY COOLED, STORE IN AIRTIGHT CONTAINER
Notes
Ritz Carlton Spiced Pecans make a great gift
Perfect parting gifts for your guests, or as a hostess gift to take along with you. Bag them up in goody bags and tie with a pretty ribbon or find some cute little jars. You’ll be a hit to have been so thoughtful.
More easy party munchies:
If you make this or any of our recipes we’d love for you to leave us a comment and star rating. If you’re into sharing your creations, snap a photo and tag us when you post it to Facebook or Instagram.
Cindy Weidinger says
Thanks so much for adding this recipe to your blog! I sure did enjoy them and will definitely make the Ritz Carlton Pecans, but for me they will be Pam’s Pecans!
Pam says
Thanks, Cindy! Just wanted to give credit where it’s due — haha! I wish I could claim such a good recipe as my own, that’s for sure.
Kim says
We stayed at the Ritz their a few times for business convention. Wasn’t far for us to drive since we live in Buford. Beautiful resort and the rooms are so cozy. I love any kind of nuts.
Rhonda Bridges says
Went to the Ritz in Buckhead 20 years ago for a Christmas luncheon & loved their Sweet Potato Soup – and they kindly gave me the recipe! I make it every Thanksgiving! Love that they share recipes ???? Now I need to try these pecans!
Pam says
I would love to try that sweet potato soup, Rhonda! I hope you like the pecans — just be careful with the cayenne. They can give a pretty good kick!
Suzanne Miller says
Hi Rhonda..
Would you be interested in sharing the Sweet Potato soup recipe from the Carlton Ritz?
Surely would love to have it!
Thank you ma’am 😊
Carolyn says
These pecans are magnificent! Nothing like them.
Pam says
Thanks, Carolyn!
Laura Dudley says
Don’t know what I did wrong. I followed the recipe baked for 15 minutes at 350. Stirred and baked 10 minutes more and they burned. Certainly don’t look like yours.
Pam says
Laura, We have made these numerous times right by the recipe as have many of our readers. Perhaps your oven temperature is off or you put them towards the top or bottom of your oven? We would appreciate it once you figure out what happens if you come back and change the star rating.
Judy says
These pecans are amazing!! Mine burnt too. The 2nd batch I did for 10 minutes, stirred, and another 10 minutes, and they were great. I have a thermometer to verify oven temperature, and it was at 350°.
My daughter made these, and on half the amount, she didn’t use cayenne (for her young kids) . They baked side-by-side. The non-cayenne side burned. Maybe the capsaicin in cayenne? Just a weird little thing. 😀
Pam says
Hi Judy (and Laura),
I’ve been thinking and thinking about what may have happened to your pecans. I did some research on your theory about the cayenne affecting how brown the pecans got, and I couldn’t find anything to support that, but it doesn’t mean it isn’t so. The biggest factor I think may be the size of your pecans. We traditionally have made them with large pecans and I know the original ones at the Ritz Carlton were quite large. It only makes sense if you used smaller pecans they would cook faster.
In light of this, the recipe has been adjusted to check for brownness at a total of 15 minutes cooking time. Notes were also added in the recipe post about cooking time. Thanks for stopping by and enjoying our recipes!
Crystal says
My nuts came out pretty but sticky. I was afraid of burning them
Pam says
Crystal, if they’re sticky maybe you didn’t cook them quite long enough. They do stick together, but after they’re completely cool you can break them apart.
Sara says
Delicious! I was hesitant of the amount of cumin and spice, but the cooked pecans are outstanding!
Pam says
Thanks so much, Sara. Happy that you enjoyed them!
Evelyn Rhenwrick says
Can you use egg whites to help coat the pecans?
Pam says
Evelyn, we’ve never tried that, but the syrup coats the pecans and adds flavor.
Michelle says
How long will they keep fresh?
Pam says
Our best estimate would be 5-7 days at room temperature sealed up tightly. I would refrigerate them if you want to keep them longer than 7 days and freeze if longer than 10-12 days. We’ved never really tested the shelf life, because honestly they don’t last long around our house!
leslie mcnew says
Absolutely wonderful. I leave pecan mixture to soak awhile. I turn pan every 5 minutes and stir every 5 minutes. Terrific with bourbon and I have made 5 batches as everyone keeps asking for more!
Pam says
They’re addictive aren’t they?
Rosemary says
This is a great recipe! Don’t be scared of the tablespoon of cayenne. It isn’t too much. The heat is noticeable but not overwhelming. With 5 pecan trees I am always on the lookout for new ways to use them. Everyone loves them!
Pam says
So happy to hear it, Rosemary! And, thanks for the note on the cayenne. It can seem like a lot, but the flavors work so well together.
Allisa says
For this recipe do you use real maple syrup or the artificial maple syrup, there’s such a huge difference in consistency and sweetness since the artificial stuff is actually maple flavored corn syrup. Just want to make sure I use the right one. I don’t know if one vs the other might cause the burning issue I’ve read in the comments.
Thanks.
Pam says
Hi Allisa, We weren’t aware there was such a thing as artificial maple syrup so we had to look. I guess you’re referring to maple “flavored” syrup by some of the big brands? Anyway, we have always used authentic maple syrup. Now that we know we’ll go back and add a note to the recipe. Thanks for the heads up!
Becky says
The size of the pecan and the quality of the pure maple syrup also impacts the timing. I have been making these for several years. I turn my oven to 345. Before pouring the pecans on the sheet I pour about 1/3 of the mixture on the pecans and stir well. Then I add another third and stir well. If they are totally covered then you can add more pecans and stir. I have found with the smaller pecans you can almost double the pecans. If you have standing maple syrup on your parchment and you don’t stir well and rotate pans and shelves they will burn so watch carefully or add more pecans or less syrup.