Flavoured with chili powder, cinnamon, ginger, cumin and cayenne pepper, these spicy-sweet pecans are great to put out during the Christmas season.

Yield: Makes about 8 cups



  • 6 cups pecans, toasted
  • 1/2 cup maple syrup
  • 1/2 cup packed golden brown sugar
  • 1/4 cup salted butter
  • 1 tbsp vanilla
  • 1 tbsp chili powder
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/4 tsp ground cumin
  • 1/4 tsp nutmeg


  1. Preheat oven to 350°F.
  2. Place pecans in a large greased bowl; set aside.
  3. Combine maple syrup, brown sugar, butter, vanilla, chili powder, cinnamon, ginger, salt, cayenne pepper, cumin and nutmeg in a small heavy saucepan. Bring to a boil over medium heat, stirring until brown sugar is dissolved and butter is melted. Remove from heat.
  4. Pour maple syrup mixture over pecans and toss to coat. Spread pecan mixture in a single layer in two parchment paper-lined rimmed baking sheets.
  5. Bake, stirring pecans and switching position of pans after 6 minutes, until pecans are richly glazed, about
  6. 12 - 14 minutes. Cool completely in pans on racks. Store in an airtight container in a cool dry place for up to 1 week or freeze for up to 1 month.
Nutritional analysis per 1/4 cup:

172 calories, 15.2 g fat, 1.8 g protein, 9.5 g carbohydrate, 1.9 g fibre, 53 mg sodium