Pecans. Or PEE-cans as they’re called here in Texas. They are found everywhere in the state. In pecan orchards. At farmer’s markets. Heck, even in many people’s front yards. They fall from the trees in little cocoons of hard shells, and tempt the squirrels and other vermin around here to gather them up and have a little nut buffet.
And since here in South Central Texas the weather allows us to wander around with bare feet longer than in other parts of the country, they also mean that you have to watch your step if you’re wandering through a yard that has pecan trees! Not that I know anything about that (ouch!).
We are super fortunate that instead of having to find a local vendor to get a pecan fix, all we have to do is visit my in-laws. They have several trees on their land, and we come away with bags and bags (and bags!) of fresh pecans. I toss them in the freezer and pull them out when I need some for a dish. Oh, and did I mention that my awesome father-in-law shells them ALL by hand? Yeah, he’s pretty great. I think we’ll keep him around.
There are so many types of nuts out there to nibble on and use in a multitude of ways. Just consider how many different types I used last summer during my Pesto Party! But pecans, in my not-so-humble opinion, are different than many others in that they have a softer texture than their walnut, almond, pine nut and other nutty brethren. Because of that, they have an almost meaty texture when they are freshly shelled. I think that’s why I like them on salads, in baked goods, and simply eaten by the handful so much more than other legumes.
But you know how I like them the best? Candied! Candied, with a bit of zip to them. The flavors in this particular recipe are all things Texas—salty, sweet, spicy, and a little meaty. Each one has a little different flavor, and you never quite know which one will give you a little kick!
Sweet & Spicy Texas Pecans are a treat no matter which flavors you like the best.
Servings | Prep Time |
12 people | 10 minutes |
Cook Time |
3 hours |
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These spiced pecans are so good you will want to make them all year long. They keep so well that you could just make a batch each month and have them handy for any gathering that comes along. I plan on having them with cocktails on New Year's Eve, but I am sure I'll make enough to have well into the New Year. Sweet & Spicy Texas Pecans will be your new go-to party snack!
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- 4 cups shelled pecans
- 2 cups light brown sugar
- 1 cup white sugar
- 1 egg white from one large egg
- 1 tbsp. ground cinnamon
- 1 tsp. cayenne pepper (adjust heat per your preference)
- 1 tsp. ground allspice
- 1 tsp. vanilla extract
- 1/2 tsp. ground nutmeg
- Measure out all of the ingredients so that you can easily add them to the crock pot.
- Add the pecans to the insert of your crock pot.
- Separate the egg, and whip the egg white until frothy. Mix them into the pecans. The egg white is what will help the spices stick to the pecans while they roast.
- Add the sugars and spices to the pecans.
- Mix pecans with spices. Make sure you stir thoroughly to coat the pecans. Roast on high for 3 hours. Be sure to mix them every 30 minutes to ensure they don't stick or burn.
- Once they're done, spread them on a parchment-line baking sheet to cool. Allow to cool completely.
- Store in an airtight container or plastic bag for up to 2 weeks. But I'll be they don't last that long!
I am absolutely, positively, over-the-top in love with these Sweet & Spicy Pecans. These things are ADDICTIVE. There is just enough heat in them to keep you coming back for more, and enough sweetness to satisfy any sweet tooth.
The mix of sweet & spicy is perfect for everyday noshing, as well as for upscale affairs. New Year's Eve cocktail nuts, anyone??
In addition to making an awesome snack at any party (or a Wednesday afternoon), they are a hit when given as a party favor, hostess gift or other present to the deserving person of your choice. They'll all ask "Where did you buy these pecans??" And you'll smile sweetly and tell them that you made them yourself. You'll be a hero, and no one will have to know how easy these are to make!
We are lucky enough to have pecans all around us here in NC! I can’t believe you make these in your crockpot. I’m making these tomorrow! If there are any left on NYE, I’ll bring some as a hostess gift. 😉
I dearly remember gathering pecans from our friends’ trees every year and freezing them for delicious creations throughout the year. This recipe definitely sounds like a keeper!
My husband and I are actually just about to make a trip to Texas – I wonder what they’ll think if I whip up a batch of these to bring with us 😀 They only recently moved the lone star state so hopefully it’ll be something we can all try together.
I have a similar almond recipe that I adore so I know these would be fantastic. And I have also noticed pecans are softer. It also makes them easier to chop lol–another bonus. And they are so nice and naturally sweet. I always sub pecans for walnuts.
I had not even thought about making nuts for NYE, but now you have me thinking!….
never mind the party, I am making these today! (and yeah, probably again for New Year Party…)