Spicy Pecans or Walnuts
Add a bold kick to your snacking or party spread with these irresistibly crunchy Spicy Pecans or Walnuts! This easy-to-make recipe combines the rich, buttery flavor of toasted nuts with a tantalizing blend of smoky paprika, sweet honey, and a fiery hint of cayenne pepper. Perfectly balanced by warming cinnamon and a touch of brown sugar, these spiced nuts are roasted to perfection for a crisp texture that will keep everyone coming back for more. Ready in just 25 minutes, they’re an ideal quick snack, salad topper, or addition to your charcuterie board. With simple pantry staples and a burst of sweet heat, these Spicy Pecans or Walnuts are sure to become your go-to treat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups pecans or walnuts
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons ground cayenne pepper
- 0.5 teaspoons smoked paprika
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
In a small saucepan over low heat, melt the unsalted butter. Once melted, stir in the brown sugar, honey, ground cinnamon, cayenne pepper, smoked paprika, salt, and black pepper. Mix until smooth and well combined, then remove from heat.
Place the pecans or walnuts in a large mixing bowl and pour the butter-spice mixture over the nuts. Toss thoroughly to ensure all the nuts are evenly coated.
Spread the coated nuts evenly on the prepared baking sheet, making sure they aren't overlapping too much to allow even roasting.
Bake in the preheated oven for 12-15 minutes, stirring halfway through to ensure even cooking. Keep an eye on them to prevent burning.
Remove the nuts from the oven and allow them to cool completely on the baking sheet. As they cool, they will become crisp and flavorful.
Once completely cooled, transfer the spicy nuts to an airtight container or serve immediately. They can be stored for up to one week.
Nutrition Facts
Calories |
1979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.6 g | 241% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 602 mg | 26% | |
| Total Carbohydrate | 86.0 g | 31% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 60.8 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1038 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.
