These Nutty Snacks: Sugared Pecans Recipe 3 Ways has been updated with new photography and two additional variations as of March 2021.
I love the versatility of these Sugared Pecans! While brown sugar is one of the principal ingredients in these Sugared Pecans Recipe, I’ve played with several ingredients to add a spicy kick to these nutty snacks. Cayenne Pepper, Garam Masala and Chinese Five Spice all offer a unique and flavorsome spin to the three recipes that I have provided below.
Not only do I enjoy making this Sugared Pecans as a snack, but I love using them as toppers for salads, sundaes and more. As well as preparing these Sugared Pecans to eat at home, I love canning these pecans in decorative Mason jars to gift to family and friends. With Easter around the corner, these canned nutty snacks make wonderful hostess gifts. If you would like to make all three of the recipes below, you will need nine cups of pecans. Each of the recipes below yields three cups of Sugared Pecans. Now that I have shared a little bit about these nutty snacks, let’s get to the three recipes.
Sugared Pecans Recipe 3 Ways
Spicy Brown Sugar Pecans
Ingredients
- 3 cups pecans
- ¾ cup brown sugar
- ½ tsp cayenne pepper
- ½ tsp powdered ginger
- 1 pinch cloves
- ¼ tsp salt
- 2 tbsp liquid egg whites or 1 egg white
- 2 tsp vanilla bean paste or extract
Instructions
- Heat oven to 325° Fahrenheit.
- Mix all dry ingredients.
- Beat liquid egg whites or one egg white with a fork or whisk until frothy. Add vanilla paste or extract and mix in the dry ingredients.
- Coat the pecans with the brown sugar mixture.
- Place pecans on a non stick baking sheet covered with parchment paper. Bake Sugared Pecans for 30 minutes, mixing nuts every 10 minutes. Once the baking time is complete, remove pecans from the baking sheet and allow for them to cool. Once the pecans are completely cool, sample the finished product and serve in a cute candy dish or can in Mason jars.
Garam Masala Brown Sugar Pecans
Ingredients
- 3 cups pecans
- ¾ cup brown sugar
- 1 tbsp Garam Masala
- ½ tsp cayenne pepper
- ½ tsp turmeric
- ¼ tsp salt
- 2 tbsp liquid egg whites or 1 egg white
- 2 tsp vanilla paste or extract
Instructions
- Heat oven to 325° Fahrenheit.
- Mix all dry ingredients.
- Beat liquid egg whites or one egg white with a fork or whisk until frothy. Add vanilla paste or extract and mix in the dry ingredients.
- Coat the pecans with the brown sugar mixture.
- Place pecans on a non stick baking sheet covered with parchment paper. Bake Sugared Pecans for 30 minutes, mixing nuts every 10 minutes. Once the baking time is complete, remove pecans from the baking sheet and allow for them to cool. Once the pecans are completely cool, sample the finished product and serve in a cute candy dish or can in Mason jars.
Chinese Five Spice Sugared Pecans
Ingredients
- 3 cups pecans
- ¾ cup brown sugar
- 1 tbsp Chinese five spice
- ½ tsp cayenne pepper
- ¼ tsp salt
- 2 tbsp egg whites or 1 egg white
- 2 tsp vanilla extract
Instructions
- Heat oven to 325° Fahrenheit.
- Mix all dry ingredients.
- Beat liquid egg whites or one egg white with a fork or whisk until frothy. Add vanilla paste or extract and mix in the dry ingredients.
- Coat the pecans with the brown sugar mixture.
- Place pecans on a non stick baking sheet covered with parchment paper. Bake Sugared Pecans for 30 minutes, mixing nuts every 10 minutes. Once the baking time is complete, remove pecans from the baking sheet and allow for them to cool. Once the pecans are completely cool, sample the finished product and serve in a cute candy dish or can in Mason jars.
Tools used in these Sugared Pecans Recipe:
I hope that you enjoy these Sugared Pecans Recipe as much as I do! All three recipes are distinctively delicious. Although I cannot pick a favorite, the Garam Masala and Chinese Five Spice Pecans are beautifully appetizing. If you enjoyed this nutty recipe, you will also love this Sweet Potato Casserole with Pecans Topping. Click here for the recipe. While many prepare their version of sweet potato casseroles during Thanksgiving, I enjoy preparing this dish for Sunday dinners and Easter brunch.
