Failed kitchen experiments and culinary hacks.

Candied Pecans

14 Jan 2010

Candied Pecans

Back when I was a kid, my grandmother would send up a big ol' batch of pecans from the South during the holidays. I remember my Mom doing something along the lines of this recipe with them. They're great on their own, with a glass of whiskey or a hearty red when you have people over for drinks. Alternately, sprinkle them on a simple salad of romaine, crumbled blue cheese and mustard vinaigrette. While the list of spices might seems daunting, they are spices you should really have on hand anyway and the preparation is simple and totally worth it.


  • 2c. pecans
  • 3/4 tsp. curry powder
  • 3/4 tsp. cumin
  • 1/4 tsp. corriander
  • 1/4 tsp. ground ginger
  • 1/4 tsp. cayenne pepper
  • 1/8 tsp. cinnamon
  • 2 tbsp. butter
  • 2 tbsp. honey
  • 1 tbsp. sugar
  • 1 tbsp. water
  • 1/2 tsp. salt


  1. Preheat over to 325-degrees. Mix all of the dry spices and reserve. Toast pecans over medium heat in a dry oven-safe pan for 4-5 minutes, until aromatic.
  2. Add butter to pan. Toss until the butter is melted. Add the dried spice mixture.
  3. Toss the nuts in the pan for about 2 minutes, until spices are well-distributed. Add honey, sugar, water and salt, tossing for another 1-2 minutes.
  4. Remove pan from heat and place in over for 10 minutes. Remove and place in a bowl to let cool. Once the nuts have cooled and the sugars have crystallized, serve.