Sweet and Spicy Pecans Recipe – Trader Joe’s Copycat
Sweet and spicy pecans are a copycat version of Trader Joe’s sweet and spicy pecans recipe. It’s an easy recipe to make with only six simple ingredients.
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These pecans are a delicious spicy mix of flavors, making them the perfect snack when you crave something sweet with a hint of spice. You’ll definitely want to whip up a second batch of this sweet and spicy pecans recipe because they are absolutely delicious!
Nuts are our favorite snacks, we also like them in dark chocolate, like these almond cashew clusters.
Why you will love sweet and spicy pecans
- It’s a simple recipe to make that’s filled with healthy fats and perfect for a snack.
- The flavor combination will satisfy your craving for spicy and will even tame your sweet tooth!
Here is what you will need
This is a brief summary of the ingredients needed to make this recipe and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.
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Ingredient List
- Raw pecan halves
- Coconut oil
- Maple syrup
- Cayenne pepper
- Sea salt
- Cinnamon
🥄Equipment
- Baking sheet
- Parchment paper
- Heavy saucepan
How to make Trader Joe’s sweet and spicy pecans recipe
Prepare: Line a baking sheet with parchment paper and preheat the oven to 400 degrees F.
STEP 1: Place the coconut oil into a heavy saucepan over medium heat.
STEP 2: Reduce the heat to low and add the maple syrup, cayenne pepper, sea salt, and cinnamon.
STEP 3: Stir the syrup mixture until the salt dissolves and the mixture is smooth.
STEP 4: Stir in the pecans making sure they are evenly coated with the syrup mixture.
STEP 5: Arrange the coated pecans on the prepared baking sheet in a single layer, and place them in the oven to bake for 10 to 15 minutes. They will turn from light brown to a rich brown color.
STEP 6: Remove the pecans from the oven and let them sit for about 20 to 30 minutes which will allow them to crisp up.
Ingredient notes and substitutions
Pecan Halves – Even though we like raw pecans in this recipe, they can be substituted with walnut halves, cashews, or almonds, and all should be available at your local grocery store.
Maple Syrup – Use real maple syrup and not pancake syrup to make these spicy sweet pecans. If it’s not available, you can use an equal amount of any liquid sweetner such as brown rice syrup, tapioca syrup, honey, or agave nectar. Liquid sweetners melt better than brown sugar or sugar.
Cayenne Pepper – This is what adds spice to this recipe. If you don’t like heat, it can be left out or cut back on the amount of pepper.
Sea Salt – If you don’t have sea salt, it can be swapped with an equal amount of kosher salt.
Coconut oil – Substitute coconut oil one for one with melted butter or olive oil.
How to store sweet and spicy roasted pecans
Store the roasted and cooled at room temperature in a glass container. Mason Jars are perfect for these!
Sweet and spicy pecan recipe variations
Sweet Chili Pecans Instead of cayenne pepper, add 1 to 1 1/2 teaspoons of chili powder.
Sweet Bourbon Pecans Add 1 1/2 tablespoons of bourbon and leave out the cayenne pepper.
Sweet & Spicy Chocolate Pecans Add 1 1/2 tablespoons of cocoa powder.
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Serving suggestions
Trader Joe’s Sweet and Spicy Pecans taste great as a snack, and you can also enjoy them on top of a salad, on homemade ice cream, or on yogurt. They also make a great addition to a cheese board.
These spicy pecans are also a great recipe for the holiday season, you can give them as gifts wrapped in a mason jar with a pretty ribbon.
Tips
- For best reults store the pecans in a glass container which will help to retain the crispness of the pecans.
- Sweet and spicy pecans might be a little syrupy when the come out of the oven. They should dry up as the cool and crisp up.
Recipe FAQs
The pecans are chewy because they weren’t cooked long enough or hadn’t been completely cooled off. The syrup coating needs to reach a specific temperature to get that crunch texture and they will also crisp up once they have cooled off.
Yes, you can double or triple the ingredients to make a larger batch. They also make a great gift in a small mason jar or decorative bags.
You might also like these healthy recipes
Do you like this recipe or have a question?
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Ingredients
Instructions
- Prepare: Line a baking sheet with parchment paper, and preheat the oven to 350 degrees F. Measure the ingredients.
- Melt the coconut oil in a small saucepan over medium heat.
- Once the oil has melted, reduce the heat to low and stir in the maple syrup, cayenne pepper, sea salt, and cinnamon. Stir for 2 to 3 minutes and turn the heat off and add the pecans.
- Arrange the coated pecan halves on the prepared baking sheet in a single layer.
- Place the sheet of pecans into the oven and bake until they turn golden brown about to 8 to 10 minutes.
- Remove the baking sheet from the oven and let them sit for about 20 minutes which will allow them to crisp up.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Anne – How long do you think these will keep in a glass jar? Planning to make some and trying to decide if I can make the whole batch to serve a couple of times, or if I should make in multiple small batches. Thanks!
Hi Liz! I have stored them in a glass (mason) jar for two weeks, and they were oaky. Let them cool off completely before adding them to the jar.
Thanks!
This recipe was delicious, but the cayenne and coconut oil were overpowering (I love heat, btw…). The second time I made this, I halved the cayenne and used a neutral oil. I added a dash of pomegranate molasses for tartness.
Thank you for your comment Liz! I tend to go heavy with the heat, I will make a note to use less pepper and add more to taste.
I thought I followed the directions exactly, but after taking them out of the oven and setting them on the counter to cool for several hours, I have a big sticky glob with all the pecans stuck together. I’m so disappointed. Is there any way to correct this?
Hi Sandra! I am sorry that happened to you. Maybe you can put the pecans back into the oven for a few more minutes. The syrup and coconut be absorbed by the pecans. If you make them again, try using half the amount of oil.
This recipe was very user friendly. The main thing I didn’t like about it was I made 3 batches and I couldn’t get the heat I wanted. I even used chili infused honey instead of maple syrup. I finally sprinkled some chili powder and sea salt on the hot pecan’s and when they cooled they were awesome.
Hi Glenda, thanks for your comment. You must like hot food! Some people have commented that a teaspoon of cayenne pepper is too spicy. I’m glad the chili powder worked out for you.