These Savory Spiced Pecans are a family tradition we whip up every Christmas and holiday season! They have the perfect blend of sweet, spicy, and salty flavors, thanks to a quick toss in butter, maple syrup, and Cajun seasoning. Roasted to a perfect crunch, they make an irresistible snack, appetizer, or even a thoughtful DIY gift!
London’s Tip: Allow the pecans to fully cool to room temperature before packaging. If stored too soon, excess moisture can accumulate, making them less crunchy. And when roasting, keep an eye (or nose!) on them—once you catch that nutty aroma, they’re perfectly done!
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Every year growing up, we visited my grandparents for Christmas in a little town just outside of New Orleans, Louisiana. My Nanny always had a big batch of her famous Cajun spiced pecans waiting for us to devour. She would lovingly package them in her vintage Christmas tins, alongside others filled with pecan pralines and her cherished icebox cookies (also known as Pecan Sandies).
It was a ritual we all looked forward to: a bite of her sweet cookies followed by a handful of her savory pecans—sweet, salty, repeat. Though my grandparents have since passed, making these spiced pecans has become a longstanding Thanksgiving and Christmas tradition in our home, keeping their memory alive with every batch. And I hope they bring just as much joy to your kitchen, too!
Ingredients You’ll Need
For the exact measurements and detailed instructions, you can jump to the recipe.
- Pecans: You’ll need 1 pound of whole, raw (not roasted) pecans. Choose either a lighter or darker variety based on your taste preference.
- Butter: Melted butter helps coat the pecans with the seasoning mix. For a dairy-free or vegan option, use a vegan butter stick or oil instead.
- Sweetener (optional): A touch of pure maple syrup balances the savory spices. Brown sugar also works great. You can also substitute with honey or agave nectar.
- Spice Mix: A blend of mild chili powder, regular paprika, garlic powder, cayenne pepper, and a pinch of cinnamon. The chili powder and paprika create the savory base, while cayenne adds a spicy kick (adjust to taste or leave out for milder pecans). The garlic powder enhances richness, and just a touch of cinnamon keeps the flavors interesting without overpowering.
How to Make Spiced Pecans
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Make the coating. Whisk together the melted butter or oil, syrup, and all of the seasonings in a large bowl until well combined.
- Toss the nuts. Add the pecans to the bowl and mix until all of the nuts are evenly coated.
- Bake in the oven. Spread the pecans in a single layer on a large baking sheet lined with parchment paper. Bake in a preheated 300°F oven for 25-30 minutes or until the nuts are toasted and aromatic. Toss nuts halfway through roasting. The lower oven temperature will allow the pecans to roast low and slow. This results in a more robust, naturally nutty flavor.
- Cool and serve. Remove from the oven and allow the nut to come to room temperature before serving. The pecans will appear pretty sticky when you first pull them out, but once they are cooled completely they should harden up. Add them to your favorite salads, munch on them for a snack, or package up as a cute DIY food gift.
Make Ahead & Storage: Mix the spices or make the entire recipe up to a week in advance. Store spiced pecans in an airtight container at room temperature for up to 2 weeks, refrigerate for up to 4 weeks, or freeze for up to 6 months (note: refrigeration and freezing may affect texture).
Turn These Into a DIY Gift
These savory spiced pecans are one of the best food gifts to give for the holidays.
Not only are they naturally low-carb and gluten-free, but they can also easily be made dairy-free and vegan, too.
So just about everyone can enjoy them!
To make these into a mason jar gift:
- Add to a glass 8-ounce or 16-ounce mason jar.
- Tie a pretty ribbon around the neck of the jar.
- Optional: Attach a hand written recipe to the ribbon or a name tag.
FAQs
Not all recipes are gluten-free since they may have flour as an ingredient. However, the recipe you will find below is completely gluten-free and can be served to anyone with celiac’s disease.
It is not necessary to soak pecans before roasting but you certainly can. Just make sure to dry them thoroughly before seasoning and cooking.
First and foremost roasted pecans are great as a snack all on their own. They are also wonderful mixed into salads, baked into breads, or use them to garnish soups.
What to Serve with Spiced Pecans
There are so many ways to enjoy these pecans!
Besides as a simple snack by themselves, you can top this Fall Harvest Salad or Roasted Beet Salad with Goat Cheese with them.
You can also take your Sweet Potato Casserole up a level with spiced pecans.
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Savory Spiced Pecans
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Ingredients
- 1 pound pecans raw
- 4 tablespoons butter melted
- 2 tablespoons pure maple syrup
- 1 ½ teaspoons chili powder
- 1 teaspoon paprika
- ¼ – ½ teaspoon cayenne pepper optional
- ½ teaspoon garlic powder
- ¼ teaspoon cinnamon
- 1 ¼ teaspoons salt
Instructions
- Preheat the oven to 300°F.
- Whisk together the melted butter, syrup, and seasonings in a large bowl. Add pecans and toss until well coated.4 tablespoons butter, 2 tablespoons pure maple syrup, 1 ½ teaspoons chili powder, 1 teaspoon paprika, ¼ – ½ teaspoon cayenne pepper, ½ teaspoon garlic powder, ¼ teaspoon cinnamon, 1 ¼ teaspoons salt, 1 pound pecans
- Line a large baking sheet with parchment paper and spread the pecans out in a single layer. Bake in the oven for 25-30 minutes, flipping halfway through, or until the nuts are toasted and aromatic.
- Let cool completely before serving. Store in an airtight container for up to 2 weeks.
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Video
Notes
- Temperature: The low temp is what gives the nuts that perfect texture.
- Spices: You can easily sub the spice blend.
- Storage: Keep the spiced pecans in an airtight container for up to 2 weeks. You can use a plastic storage container or Christmas tin. You can also refrigerate them to extend the shelf life up to 3-4 weeks. However, the taste and texture will be slightly affected if refrigerated.
- Freezing: You can freeze these pecans for up to 3 to 6 months, but the texture won’t be the same upon thawing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made several different spiced pecan recipes and this one is the best! Easy to make and not messy or sticky. I used the full 1/2 tsp of cayenne because I enjoy the kick. The 3rd time I made them, I sprinkled a little kosher salt on before baking. Delicious!
Yay! So happy to hear you enjoyed the recipe, Karen! Thanks so much for taking the time to leave a comment!
I made this without the cinnamon. They were so delicious and well received by family who dislike pecans. So good!
Yay! So happy to hear you enjoyed the recipe, Lizzie! So glad your family liked them. Thanks so much for taking the time to leave a comment and rating!
These were so yummy! I weighed the nuts and was pretty careful with the measurements, but initially felt I had too much liquid (butter/maple syrup) because it was pooling under the nuts. I cooled the on a clean parchment and still expected them to be sticky when dry but lo and behold, they looked great once cooled — maybe it all absorbs?? Anyway, everyone loved them and I would totally make them again. I might consider tossing in an extra spoon of sugar right out the oven too. 🙂
Yay! So happy to hear you enjoyed the recipe, Helen! I’m glad it turned out. Thanks so much for taking the time to leave a comment and rating!
Delicious. A thing I learned from a similar recipe I had tried is to save a little of the dry spices to coat the nuts as they cool. You might not need it, but mine came out a bit sticky to the touch and that solved the problem.
Yay! So happy to hear you enjoyed the recipe, Robin! Good tip! Thanks so much for taking the time to leave a comment and rating!
Has anyone tried this recipe without the salt and the maple syrup but with all of the other ingredients as is? I have to really limit my carbs and salt intake but this sounds great. The maple syrup seems optional but I’d like to know if it’ll be good without the salt (especially because there is a small amount of salt in most chili powders).
LJ, I haven’t tried this recipe without salt and maple syrup. If you try it, let us know how it worked out!
Tried it. Pretty darn good. I did add a 1/4 teaspoon of cumin, because chili powder & cumin go so well together. I only used 1/4 teaspoon of the cayenne, I’ll double it next time. I may also double the chili powder. Overall very good and I will make it again!
Yay! So happy to hear you enjoyed the recipe! That sounds like a great mix of seasonings. Thanks so much for taking the time to leave a comment and rating!
I added a few shakes of Ginger powder too…will add the cumin next time. Loved This one.
Yay! So happy to hear you enjoyed the recipe, Tess! Ginger sounds delicious. Thanks so much for taking the time to leave a comment and rating!
These are super! Had all ingredients in my pantry already. Good way to use up leftover pecans from my Thanksgiving pecan pie recipe. Very tasty!!
Yay! So glad you enjoyed the recipe, Rhonda! Thanks so much for taking the time to leave a comment and rating! 🙂
Next time I would double the spices to add more flavor.
Great to know, Marilyn! Thanks for taking the time to leave a comment and rating 🙂
I made these as part of a holiday baked goods package for some service members I work with. They raved about them! They’re delicious & addictive….I had a hard time NOT eating them. Thank you for sharing this recipe!
Yay! So glad to hear everyone enjoyed the recipe, Dani! Thanks so much for taking the time to leave a comment and rating! 🙂
Could I use roasted nuts (unsalted)?
It’s best if you use RAW nuts, since they get roasted when they are baked in the oven. The roasted nuts may get too cooked and taste almost burnt.
These are delicious! The only tweak I made was to add about 1/4 tsp mesquite liquid smoke to the mixture and the pecans turned out perfectly. Thank you for sharing such a great recipe!