Ina Garten Spiced Pecans

Ina Garten spiced pecans are an easy oven-baked snack made with pecan halves, brown sugar, cinnamon and a little chile powder, ready in 40 minutes. It's a simple candied nuts recipe for fall parties, holiday cheese boards or Thanksgiving hosting, and it's make-ahead and naturally gluten-free.

Toss the pecans twice during baking and spread them back into one layer each time, so the sugar coating browns evenly. Skip that and the nuts clump together and scorch in spots while others stay soft.

Ina Garten adapted these from David Lebovitz, the former head chef at Chez Panisse, who sprinkles his on homemade ice cream. She serves hers on a cheese platter instead, and the chile powder and black pepper give them a gentle kick.

Source: Cooking for Jeffrey (2016)

Ina Garten Spiced Pecans

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

190

kcal

Pecan halves get a glossy coat of whipped egg white, brown sugar and warm spices before a slow bake. They turn crisp and crunchy as they cool, with a salty finish from the fleur de sel.

Ingredients

• Nonstick cooking spray or vegetable oil
  

• 2 tablespoons egg white (1 extra-large egg)
  

• 1/2 cup light brown sugar, lightly packed
  

• 2 teaspoons pure vanilla extract
  

• 2 teaspoons ground cinnamon
  

• 1/2 teaspoon ground ginger
  

• 1/2 teaspoon chile powder
  

• 1/4 teaspoon ground cloves
  

• Kosher salt and freshly ground black pepper
  

• 2 cups whole pecan halves (8 ounces)
  

• 1/2 teaspoon fleur de sel
  

Directions

• Prep the pan: Preheat the oven to 300°F. Spray a sheet pan with nonstick cooking spray or brush it lightly with vegetable oil.
• Whisk the egg white: Place 2 tablespoons egg white in a large bowl and whisk vigorously for 15 seconds. It should look light and frothy before anything else goes in.
• Add the spices: Whisk in 1/2 cup light brown sugar, 2 teaspoons vanilla, 2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon chile powder and 1/4 teaspoon cloves. Add 1 teaspoon kosher salt and 1/2 teaspoon pepper, then whisk until smooth.
• Coat the pecans: Add 2 cups pecan halves and mix well. Keep stirring until every nut is thoroughly coated.
• Spread on the pan: Pour the mixture, including any liquid, onto the prepared pan. Spread the pecans in a single layer.
• Bake and toss: Bake for 30 minutes, tossing twice with a metal spatula. Spread the pecans back into one layer each time you toss them.
• Salt and cool: Sprinkle the hot pecans with 1/2 teaspoon fleur de sel. Let them cool completely, since they crisp as they cool, then serve at room temperature.

Tools for this recipe

• Nordic Ware half sheet pan, OXO 11-inch balloon whisk, Pyrex 3-piece glass mixing bowl set, Le Saunier de Camargue fleur de sel. As an Amazon Associate I earn from qualifying purchases.

FAQs

How long do spiced pecans keep?

Once they are fully cool, they hold for about 2 weeks in a sealed container on the counter. Any warmth left in the nuts creates steam, which makes them soft.

Why aren't my pecans crunchy right out of the oven?

They crisp as they cool, so they will feel slightly soft when you pull them from the oven. Give them time on the pan and don't judge them while they're hot.

Can I make these ahead for a party?

Yes, they are ideal for it, because they keep for up to 2 weeks in an airtight container. Make them a few days early and set them out at room temperature.

Can I use other nuts instead of pecans?

Whole walnut halves or almonds work with the same coating, since they bake well at a low temperature. Check them a little earlier, because smaller nuts can brown faster.

What's the most common mistake with spiced pecans?

Skipping the tossing is the usual problem, since the sugary coating pools and burns on the pan. Spreading the pecans out again each time keeps them in a single layer.