This spicy and savory spiced pecan recipe puts a bold twist on the classic holiday favorite! Inspired by my mother’s traditional recipe that my aunt loved every holiday season, this variation adds chili crisp, cayenne, soy sauce, and curry powder for an irresistible sweet, spicy, and savory flavor combination. These candied pecans are perfect for holiday entertaining, gift-giving, or snacking, and they’re incredibly easy to make in just 40 minutes. The warming spices combined with a hint of heat create an irresistible treat that your family will request year after year!
Sweet and Spicy Candied Pecans with Chili Crisp
Course: DessertCuisine: DessertDifficulty: Easy12-16
servings20
minutes30
minutes240
kcalThis is a spicy take on the classic holiday favorite! Chili crisp and cayenne warm up the recipe, while soy sauce and curry powder add a savory twist.
Ingredients
- Wet Coating Ingredients
1 egg white, lightly beaten
1 tablespoon water
1 tablespoon soy sauce
1 teaspoon chili crisp (or crispy chili oil)
- Dry Coating Ingredients
½ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon curry powder
1 pinch cayenne pepper
- The Main Ingredient:
3 cups pecan halves
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Whisk egg white, water, soy sauce, and chili crisp in a large bowl until frothy and well combined. Add pecans and stir until evenly coated.
- Mix sugar, cinnamon, salt, cloves, nutmeg, curry powder, and cayenne in a small bowl; sprinkle over moistened nuts and toss to coat evenly. Spread pecans in a single layer on the prepared baking sheet. I prefer to line with parchment paper for easy cleanup.
- Bake in the preheated oven, stirring once or twice, until toasted and fragrant, about 30 minutes. Let cool completely on the pan; nuts will crisp as they cool.
- Remove from oven and cool completely on the baking sheet before serving or storing in an airtight container at room temperature for up to 2 weeks.
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