Sweet & Spicy Cinnamon-Chili Roasted Pecans
Sweet & Spicy Cinnamon-Chili Roasted Pecans
A snapping-crisp glaze of cinnamon, red chili and a touch of ginger turns everyday pecans into an addictive snack. Bake a batch for game day, holiday gifting, or a jar to keep on the counter for whenever the craving hits.
What You'll Need
An egg white keeps the coating light and crackly instead of sticky — don't skip it.
The Nuts & Glaze
- 4 cups raw pecan halves
- 2 tbsp Organic Coconut Oil, melted
- 1/4 cup brown sugar
- 2 tbsp pure maple syrup
- 1 large egg white
The Spice Coating
- 1 1/2 tsp Organic Cassia Cinnamon Powder
- 1 tsp Organic Red Chili Powder
- 1/2 tsp Organic Ginger Powder
- 1/4 tsp Organic Allspice Powder
- 3/4 tsp Fine Ground Himalayan Pink Salt, plus more for finishing
- Pinch Organic Red Chili Flakes (optional, for extra heat and visual flecks)
Step by Step
Preheat and prep
Preheat the oven to 300°F and line a large rimmed baking sheet with parchment paper so the sticky glaze doesn't fuse to metal.
Whisk the coating
In a large mixing bowl, whisk the egg white until frothy and slightly foamy, about 30 seconds. This helps the spices cling evenly and bake up crisp rather than gummy.
Build the spice mix
Whisk in the melted coconut oil, brown sugar, maple syrup, cinnamon powder, red chili powder, ginger powder, allspice powder and salt until you have a smooth, glossy amber glaze.
Coat the pecans
Add the pecan halves and toss thoroughly with a spatula, scraping the bowl, until every piece glistens with spiced glaze. Add the optional chili flakes now if using.
Roast low and slow
Spread the pecans in a single layer with minimal overlap. Roast at 300°F, stirring and re-spreading every 8 minutes, until deeply toasted and fragrant, 22 to 25 minutes total.
Cool and crisp
Pull the pan from the oven and immediately sprinkle with a light pinch of extra salt. Let the pecans cool completely, undisturbed, right on the pan — the glaze firms into a crackly shell as it sits.
Break apart and store
Once fully cool, break any clusters into bite-size pieces and transfer to an airtight jar. They'll keep at room temperature for up to two weeks, though they rarely last that long.
Watch the last five minutes closely — the sugars go from perfectly caramelized to bitter fast. Pull the pan the moment the glaze looks matte and set at the edges.
The Spices Behind the Pecans
Common Questions
Can I use walnuts or almonds instead of pecans?
Yes, this glaze works well with walnuts, almonds or mixed nuts. Roasting times may vary slightly by nut size, so check at the 18-minute mark.
How spicy are these, really?
As written they're a gentle, warming heat that kids can usually handle. Add the optional chili flakes or an extra pinch of red chili powder if you want more punch.
Can I make these ahead for gifting?
Absolutely. They keep beautifully in a sealed jar or cellophane bag for up to two weeks, making them an easy make-ahead treat for the holidays.
What if I don't have an egg white on hand?
You can swap in one tablespoon of aquafaba (chickpea liquid) for a similar crisp coating, though the classic egg white version gives the glossiest shell.
Why stir the pecans while they roast?
Stirring every few minutes redistributes the glaze and prevents scorching, since the sugars caramelize fastest at the edges of the pan.
