Spiced Pecans

20 Responses to Spiced Pecans

  1. Margie says:

    Hi Susan,

    I made these spiced pecans for Thanksgiving, and they were a hit! Just made more yesterday, but these have remained gooey — can’t think what I did wrong. Any ideas? If not, I’ll just try them again.

    Visiting your site is such a pleasant experience — thank you so much for sharing yourself with us, and inspiring some of us who are, well, “creativity challenged.” 🙂

    • sbranch says:

      Maybe you didn’t cook them as long? Not too sure, but I know that if I cook mine too long, they kind of dry out. Hope this helps!

  2. Melanie says:

    My nuts were kind of “gooey” after baking but they did dry out after cooling. Should there be pieces of stuff stuck to them after drying? I am picking off the excess sugar mixture – the first batch I added the sauce from the bowl that didn’t stick to the nuts before I baked them. Maybe I shouldn’t have done that, is it enough taste without adding the leftover sauce? Silly, I know. They taste wonderful!

  3. Susan says:

    Love, love these spiced pecans! The first batch was gooey; I cooked them 5 more minutes but not too much difference. Wonderful! Second batch: I increased the pecans from 2 to 3 cups w/o changing anything else. Perfect!
    The first batch disappeared in less than 2 hours with the household human nibblers attacking en force. The second batch just prolonged their delight!
    Thanks for a great recipe and for teaching me about Cholula; my DS all ready knew about it’s good taste! Merry Christmas!

  4. Margie says:

    I realized after I wrote you about “too gooey,” I had cooked them in a pan with high sides. After several days (!) I put them in for ten minutes again in a regular cookie sheet — perfect! Thanks for a great recipe that got oodles of good comments this weekend! (And that Cholula — my husband has claimed the rest of the bottle as his own!)

    • sbranch says:

      Oh that is good to know . . . it’s amazing how the littlest things matter! Yeah, we feel the same about the Cholula!!

  5. Susan McEnerney-Brasier says:

    If you want a wonderful, fabulous pepper sauce for these pecans, try Hoboken Eddies Homegrown, and Smoked Homegrown. You will get a lot of kick in 4 teaspoons of this sauce, the best hot sauce in the USA!!!!!!

  6. Nancy D. says:

    What is Cholula and where does one purchase it? Regular grocery store? I have a few bags of halved pecans calling my name to make this recipe!

    • sbranch says:

      It’s DELICIOUS hot sauce. Get it in the Mexican food department, or near the Tabasco. Regular store. You will love this, it pops, everyone loves them.

  7. Julie Webb says:

    Thank you for sharing your wonderful recipes with us. I love all things Susan Branch!!! Merry Christmas!!!!

  8. Joann says:

    Just made a HUGE batch of them—they are being put away for Christmas and jars put up for gifts for some neighbors….These are a HIT!

  9. Janet in Rochester says:

    Hey, Sue – a question for you. I’m planning to make quart jars of your Spiced Pecans for Christmas gifts this year and noticed that my grocery store has several kinds of cholula sauce – there are Original, a Chipotle and a Chili-Lime varieties. Do you have a guess as to which would be best to try? I’ve never made these before and would welcome a recommendation. I’m guessing the original would be best for a first effort?? Thanks for your help and travel safely…

  10. Just made these and they are delicious…a little gooey, but the excess sauce is excellent just to swirl off the pan and eat off your fingers….I may make more and add an extra teaspoon of the chohula sauce, since we like spicy things. Thanks for a new addition to my holiday gift repertoire, Susan…
    All best,
    Nancye T.

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