These sweet and spicy pecans are so incredibly easy to make and have a unique flavor that is downright addictive! Cumin, cayenne, and maple syrup come together in the most incredible way, and they're ready in just 20 minutes. Unlike most spiced pecans, these have a real kick.
They're our favorite thing to have on hand when we have guests. A bowl of them sitting out during happy hour is always welcome by visitors.
If you love pecans, you're going to love us because we do, too! Try our Homemade Chocolate Covered Pecans, Honey Roasted Pecans or our Classic Pecan Pie!
One reader's comment: "These pecans are magnificent! Nothing like them." Carolyn
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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. There, sitting on the bar, was a bowl of the most interesting and delicious spicy candied pecans ever.
I was apparently not the first person to feel this way, because the bartender had the recipe printed up on cards behind the bar.
In our house we call this easy spiced pecans recipe "Ritz-Carlton Pecans," but officially, the name is Ritz-Carlton Lodge Spiced Pecans.
Why You'll Love This Spicy Pecans Recipe
- They're addictive: I've made these 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're ready in 20 minutes: That's 5 minutes of prep and about 15 minutes in the oven.
- They only take 5 ingredients: You probably have most of them in your pantry already.
- They actually have heat: Most spiced pecan recipes use just a pinch of cayenne. These have a real kick, and it's easy to dial it back if you like.
- They're naturally gluten-free, dairy-free, and vegan: Unlike a lot of spiced pecan recipes, there are no egg whites or butter in this one.
- They're versatile: We love them on a charcuterie board or in a bowl for happy hour, but they're also a great addition to a salad. Be sure to make a big batch!
Ingredients Needed
- Pecans - I use raw pecan halves, which are one of our favorite Southern ingredients. All those nooks and crannies hold onto the coating better than smoother nuts. If you can buy them from a local farm or farmers market, even better. If all you have are roasted and salted pecans, cut back on the salt.
- Maple syrup - Be sure to use real maple syrup and not "maple flavored" pancake syrup. The flavor isn't the same, and the coating won't turn out the same either.
- Cumin - This is what gives these pecans their unique flavor.
- Cayenne pepper - The cayenne adds the kick. We think a full tablespoon gives them just the right amount of heat, but you can use less if you'd rather tone it down.
- Kosher salt - Just a teaspoon of salt brings out all the flavors.
For the full recipe and instructions, check out the recipe card below.
Substitutions and Variations
Heat level: The full tablespoon of cayenne is my original, and it's spicy. For a milder batch, use about 1 teaspoon. For medium, use 2 teaspoons.
No heat: This recipe has the perfect balance of sweetness and cumin, which is amazing all on its own. If you want to make a batch without the cayenne, that would be great, too.
Other nuts: Walnuts are the best swap because they have the same nooks and crannies as pecans. Almonds and cashews work too, but their smooth surface won't hold as much coating. Keep a close eye on any nut after the first 10 minutes.
Honey: You can use honey in place of the maple syrup in equal amounts, and local honey is always our pick. Honey has a stronger flavor and burns faster than maple syrup, so start checking your pecans a few minutes early.
How to Make Sweet and Spicy Pecans
- Prep the pan. Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Coat the pecans. Combine the pecans, maple syrup, cumin, cayenne, and salt in a medium bowl and stir until every pecan is coated.
- Bake and stir. Spread the pecans in a single layer on the prepared baking sheet. Bake for 10 minutes, then give them a stir.
- Finish baking. Bake for another 5 to 10 minutes, watching carefully so they don't get too dark.
- Cool and separate. As soon as the pecans come out of the oven, slide the parchment off the hot baking sheet and onto the counter so they stop cooking. Let them cool for 5 minutes, then stir to loosen them from each other and the parchment. Let them cool completely before storing.
Pam's Expert Tips
- Fair warning, maple syrup will burn if you let it. Monitor your pecans closely after the first 10 minutes. If they start to get dark, take them out of the oven.
- Maple syrup is also sticky! Lots of people are surprised the first time they make these because the pecans are a little hard to get off the pan, even with parchment paper. Your fingers will be sticky when you're done, but I promise they're worth it.
- Get them off the hot pan. Even out of the oven, a hot baking sheet keeps cooking whatever is on it. Sliding the parchment onto the counter right away keeps the maple syrup from going from perfect to burnt.
- Give them time to cool. The pecans will still be a little tacky when they come out of the oven. They firm up as they cool, so let them sit for about 20 minutes before you store them. If you put them in a container while they're still warm, you'll end up with a sticky clump.
- Still sticky? Put them back in the oven. If your pecans are still sticky after they've cooled, bake them at 300°F for about 5 minutes and let them cool completely again.
- Pecan size matters. The size of pecans can vary quite a bit, which will affect the cooking time, so keep that in mind when you make this spicy pecans recipe.
- Check your cayenne. The age of your cayenne pepper affects its heat. Check the date on yours, and you might want to do a teeny tiny taste test.
Storage Information
Store your spicy pecans in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 3 weeks. Just make sure they've cooled completely before they go in the container.
You can also freeze them in a freezer bag with the air pressed out for up to 3 months. Let them thaw at room temperature before serving. Freezing can leave them a little sticky, so if they've lost their crunch, pop them in a 300°F oven for about 5 minutes and let them cool.
How to Serve Spicy Pecans
We love these pecans on their own as a snack, but they're also perfect on a Southern Charcuterie Board or sprinkled over a salad like our Fall Salad with Apple Cider Vinaigrette.
They go great with this Carrot Pumpkin Soup with Brown Butter and this spicy recipe would also make an interesting addition to this Gullah Recipe for Sweet Potatoes.
If you're setting out a bowl for happy hour, they're especially good with a bourbon cocktail.
More Edible Gifts
If you love making homemade edible gifts for your loved ones, we're right there with you! These spiced pecans make a perfect gift during the holiday season, and they're a great addition to any appetizer tray you take to a Christmas party.
Pack them in a mason jar tied with a ribbon, or tuck small bags of them into cookie tins and holiday treat boxes. Since they keep for a week at room temperature, you can make them a few days before you hand them out. If you're making several batches, bake them on two baking sheets so the pecans stay in a single layer.
Here are some other edible gifts you'll love:
- Chocolate Covered Pecans
- Pineapple Preserves
- Sweet Potato Butter
- Bacon Bourbon Jam
- Quick Pickled Asparagus
Recipe FAQs
Absolutely! A full tablespoon of cayenne will give them quite a kick, but feel free to tone it down if you prefer. You can also leave it out completely.
They'll keep in an airtight container at room temperature for up to 1 week, in the refrigerator for up to 3 weeks, or in the freezer for up to 3 months.
You have to check your pecans after the first 10 minutes and keep a close eye on them to make sure they don't burn! Everything from the temperature of your oven to the size of the pecans and even whether or not you used cayenne can affect the cooking time, so your eyes are your best weapon!
They're usually sticky because they haven't cooled completely or they didn't bake quite long enough. Let them cool on the pan for about 20 minutes. If they're still sticky after that, bake them at 300°F for about 5 minutes and let them cool again.
With a full tablespoon of cayenne, they're spicier than most candied pecans you'll find. For a milder batch, use about 1 teaspoon, or 2 teaspoons for medium.
Yes! They keep in an airtight container at room temperature for up to 1 week, so they're easy to make ahead for parties and gifts. Just let them cool completely before you store them.
If you make 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.
📖 Recipe
Sweet and Spicy Pecans
Ingredients
- 1 pound pecan halves
- ½ cup maple syrup not "maple flavored" syrup
- 1 Tablespoon cumin
- 1 Tablespoon cayenne pepper use less accordiing to taste
- 1 teaspoon Kosher salt
Instructions
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- Combine all ingredients in a medium bowl and mix well.
- Arrange pecans in a single layer on parchment paper. Bake 10 minutes.
- Stir, then bake an additional 5-10 minutes watching carefully for brownness.
- Immediately slide the parchment off the hot baking sheet onto the counter. Allow pecans to cool for 5 minutes, then stir to loosen them from one another and the parchment paper.
Notes
Nutrition
Cookies, Bars, & Nuts
- Charleston Chewies Recipe
- A Dessert Charcuterie Board for Every Occasion
- Lemon Gooey Butter Cake
- Red Velvet Crinkle Cookies Recipe
- Homemade Chocolate Covered Pecans (Video)
- Chewy Peanut Butter Cookies
- Key Lime Cookies
- Buttermilk Bars with Chocolate Chips
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.
Jeanne says
I just made another batch of these, I remembered them from months ago with fondness! My issue is scraping them off of the parchment but my goodness, it’s worth it!
Pam says
Thanks, Jeanne! A star rating would be awesome. As far as getting them off the parchment we usually just pull them off with our hands, and then break up the pieces.