Holiday spice pecans are the kind of snack that disappears the moment you set the bowl down. Sweet, warm, and a little fiery, they come together with one egg white and a pantry full of spices.
Why Holiday Spice Pecans Belong on Your Table
- One pound of pecans coats easily with a single egg white and a tablespoon of water.
- Sweet brown and white sugar meet cinnamon, ginger, and a hit of cayenne.
- They bake low and slow at 300 degrees for a crisp, candied shell.
- Perfect for gifting in jars or setting out at a party.
If you have ever wanted a homemade gift that feels generous but takes very little effort, this is it. A jar of these tied with a ribbon makes people smile.
Stir the nuts a few times while baking so every piece gets evenly crisp.
Save this recipe
Enter your email and I’ll send this recipe straight to your inbox.
Why You’ll Love These Holiday Spice Pecans
- The candied spiced pecans turn crunchy and glossy without any fuss.
- Each bite balances sweet sugar with cinnamon warmth and a gentle cayenne kick.
- They keep for weeks, so you can make a batch ahead of the busy season.
Ingredient Notes
These are just notes to help you shop and prep; you will find the exact measurements in the recipe card below. A few of these spices may surprise you, but they all earn their spot.
- Pecans: fresh halves work best, though walnuts make a fine swap.
- White and brown sugar: the two together give a deeper, caramel-like coating.
- Cayenne and black pepper: a little heat that rounds out the sweet; trust the pepper.
- Egg white: beaten with water, it helps the spice mix cling to every nut.
You only need a couple of mixing bowls, a whisk, and a parchment-lined cookie sheet. Parchment is not optional here; it keeps the sugar from welding the nuts to the pan.
How to Make Holiday Spice Pecans
Making holiday spice pecans is mostly about coating and patience. You whisk, you toss, and the oven does the rest.
- Heat the oven to 300 degrees and line a sheet with parchment.
- Stir the sugars and spices together until fully blended.
- Beat the egg white with water until frothy, then toss in the pecans to coat.
- Add the sugar and spice mix and stir until every nut is covered.
- Spread in a single layer and bake 30 minutes, stirring now and then.
This recipe makes about 8 servings, and it doubles cleanly if you want gifts for the whole block. To get ahead, bake them up to 2 weeks early and store them sealed.
Storage Options
Once your spiced pecans cool fully, they store beautifully, which makes them a smart make-ahead treat.
- Keep them in an airtight container at room temperature for up to 2 weeks.
- Refrigerate in a sealed jar for up to 1 month.
- Freeze for up to 3 months, then thaw at room temperature before serving.
Variations & Substitutions
The spice blend on these candied nuts is easy to bend toward your own taste.
- Swap the pecans for walnuts or even almonds for a different crunch.
- Leave out the cayenne and black pepper for a milder, kid-friendly batch.
- Add a pinch of orange zest to the sugar mix for a bright citrus note.
- Use maple sugar in place of white sugar for a softer sweetness.
What to Serve with Holiday Spice Pecans
Holiday spice pecans shine on a cheese board or alongside warm drinks during the cold months.
- Scatter them over a baked brie like this brie with brandied cranberries and figs.
- Pair them with the warm, flaky cranberry pecan brie wrapped in phyllo.
- Serve with mulled cider or hot cocoa for a cozy evening.
- Chop a handful over a winter salad for sweet crunch.
Before you preheat the oven, here are a few questions that come up most often.
Frequently Asked Questions
Can I make holiday spice pecans without cayenne?
Yes. Leave out the cayenne and black pepper for a sweet, gentle batch that kids love.
Why did my nuts come out sticky instead of crisp?
They likely needed a few more minutes; let them cool fully on the pan, where they finish crisping.
Can I use a different nut?
Walnuts or almonds work well and coat the same way as pecans.
How far ahead can I make them?
Up to two weeks in a sealed container, which makes them great for holiday gifting.
Make a double batch while you are at it, because these vanish fast and everyone will want a jar to take home.
Holiday Spice Pecans
Save this recipe
Enter your email and I’ll send this recipe straight to your inbox.
Ingredients
- 1 pound of pecans walnuts would work well too
- ⅔ cup white granulated sugar
- ⅓ cup brown sugar
- 1½ tsp cinnamon
- 1 tsp ginger
- ¾ tsp cayenne pepper
- ½ tsp kosher salt
- ¼ tsp cloves
- ¼ tsp nutmeg
- ¼ tsp fresh ground black pepper I know this sounds strange, trust me
- 1 egg white
- 1 tbsp water
Instructions
- Preheat oven to 300º. Line a cookie sheet with parchment paper. (DO NOT SKIP THIS STEP) Set aside.
- Mix sugars and spices in a medium sized bowl. Make sure to mix this super well so that all of the spices and sugars are thoroughly combined.
- In a separate bowl, beat the egg white and water until frothy. Add pecans and toss well to coat. Add sugar/spice mixture and continue mixing until nuts are completely coated.
- Pour nuts onto parchment lined cookie sheet in a single layer. Bake at 300º for thirty minutes giving it a stir every so often.
- After thirty minutes remove from oven, allow to cool and store in an airtight container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Good morning Melanie. I love that smell of fresh, warm roasted nuts they do draw you irresistibly to their stand. Your recipe looks fabulous! Now as for what you can do with those other 8 pounds, my address is…
These sound delicious!
Have you LOOKED at the price of pecans lately?! It’s ridiculous because they’re not made out of gold. Donna sure must LOVE you. I’ve yet to break down and buy a pound yet. I just keep avoiding recipes with them in it. I have no doubt you’ll find a way to put those 8 pounds to good use.
These look sooooo scrummy Melanie, I love that sweet and salty combo too. xx
Obviously, you know your way around nuts–I mean the kind in shells! I’ve made your honey and curry nuts from A Beautiful Bite several times and my grown kids requested them again for apps at Christmas. I kind of like the kick of the cayenne and the spices so might make a batch of these, too.
They freeze beautifully. I freeze in pound increments. They are thawed and warmed in a dry pan. Once thawed, you can do anything you would want to do with them – even munch on them. I use them in salads, desserts, sautéed, in spice mixes, and in other things I think could use a little crunch! I make very few desserts, so I don’t use them up that easily. I buy in bulk from a store in Florida and they mail them to me. Did y’all know there are at least 50 different kinds of pecan tree nuts? I saw the different types of pecan nuts at a pecan grove in Alabama.
I just made these as a Christmas gift for my boyfriend’s family and I cannot stop eating them! I wish I could keep them all to myself! I didn’t have cloves so I added all spice instead. These are pretty spicy, but also sweet, and so so crunchy. I just sent this recipe to my family and recommended it to them.
Hello! Do you use Twitter? I’d like to follow you if that would be ok.
I’m undoubtedly enjoying your blog and look forward to new updates.