Creole Pecans
Add a bold Southern twist to your snack game with these irresistibly spiced Creole Pecans! Infused with the robust flavors of Creole seasoning, smoked paprika, garlic powder, and a hint of cayenne, these roasted pecans deliver the perfect balance of sweet, smoky, and spicy in every bite. Coated in a buttery brown sugar glaze and roasted to perfection, they offer a mouthwatering crunch that’s perfect for entertaining, gifting, or simply indulging yourself. Ready in just 20 minutes, this easy snack is highlighted with optional fresh thyme for a pop of herbal freshness. Perfect for a holiday appetizer spread or a unique snack on game day, these Creole Pecans bring big Louisiana flair to your table.
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Recipe Information
Ingredients
- 2 cups raw pecan halves
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1 tablespoon Creole seasoning
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.25 teaspoon cayenne pepper
- 0.25 teaspoon kosher salt
- 1 teaspoon fresh thyme leaves (optional)
Instructions
Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
In a medium saucepan over medium heat, melt the butter. Once melted, stir in the brown sugar, Creole seasoning, smoked paprika, garlic powder, cayenne pepper, and kosher salt. Stir to combine the ingredients thoroughly, creating a spice glaze.
Add the pecan halves to the saucepan and toss them gently to coat evenly with the spice glaze.
Spread the glazed pecans in a single layer on the prepared baking sheet, ensuring they are not overlapping for even roasting.
Bake in the preheated oven for 12-15 minutes, stirring halfway through the cook time to prevent burning and promote even coating.
Remove the pecans from the oven and let them cool completely on the baking sheet. The glaze will harden as the pecans cool, creating a delightful crunch.
If desired, sprinkle with fresh thyme leaves for an herby finish before serving.
Store the Creole pecans in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
1868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.4 g | 236% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1846 mg | 80% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 25.8 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1034 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
