The Best Sweet and Spicy Pecans Recipe
As an Amazon Associate, I earn from qualifying purchases.
Prepare to be amazed by these sweet-and-spicy pecans, my copycat take on the Trader Joe’s favorite. They’re quick to make, require just six simple ingredients, and come together in about 15 minutes. Once you taste them, don’t be surprised if they start showing up in your kitchen on repeat.
Updated December 2025. Rewritten for clarity with new tips.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Simple and Savory
Recipe at a Glance
Here is what you will need
Ingredient list:
- Raw pecan halves (walnuts, almonds or cashews work too)
- Unsalted butter or coconut oil (melted)
- Maple syrup, honey or agave nectar
- Cayenne pepper
- Sea salt or kosher salt
- Cinnamon
Missing an ingredient? Try using the Ingredient Swap Assistant for a substitute!
How to make this Trader Joe’s sweet and spicy pecans recipe
- Prep the pan and oven: Line a baking sheet with parchment paper. Preheat the oven to 350°F (175°C).
- Melt the fat: Add coconut oil (or butter) to a small saucepan. Melt over medium heat, then reduce to low.
- Make the sweet and spicy coating: Stir in maple syrup, cayenne pepper, cinnamon, and salt. Mix until the salt dissolves and the mixture is smooth.
- Coat the pecans: Add the raw pecan halves to the pan. Stir well so every pecan is coated in the syrup mixture.
- Bake: Spread the coated pecans in a single layer on the lined baking sheet. Bake at 350°F for 8 to 10 minutes, until fragrant and a deep golden brown.
- Cool and crisp: Remove from the oven and let the pecans cool on the pan for at least 20 minutes. They will firm up and turn crisp as they cool.
- Store or Serve: Once fully cooled, store sweet and spicy pecans in an airtight glass container at room temperature for up to 2 weeks, or freeze for longer.
Recipe variations
Here are a few easy ways to use Trader Joe’s Copycat Sweet and Spicy Pecans
- Nuts: Use any nuts you like, such as walnut halves, hazelnuts, peanuts, cashews, or almonds.
- Spices: Swap the cayenne pepper with chili powder, or replace the cinnamon with nutmeg, cardamom, or your favorite warm spices.
- Boozy: Add 1 1/2 tablespoons of bourbon and leave out the cayenne pepper for a mellow, boozy twist on Trader Joe’s sweet and spicy pecans.
- Chocolate: Add 1 1/2 tablespoons of cocoa powder to the melted coconut oil for chocolate-coated sweet and spicy pecans.
How to store sweet and spicy roasted pecans
Store roasted and cooled pecans at room temperature in an airtight glass container. Mason Jars are perfect for these! If stored properly, they should last about 2 weeks. If you are not planning to use them within that timeframe, you can freeze them in an airtight container or reusable plastic bag.
Serving suggestions
- Enjoy as a simple snack.
- Sprinkle on green salads for crunch and flavor.
- Add on top of homemade ice cream.
- Spoon over yogurt or Greek yogurt.
- Serve on a cheese board with crackers and fruit.
- Pair with goat cheese and a drizzle of honey.
- Package in mason jars with a ribbon for an easy holiday food gift.
Tips & Tricks
- For best results store the pecans after they reach room temperature in a glass container which will help to retain the crispness of the pecans.
- Let the pecans sit for at least 20 minutes after taking them out of the oven to crisp up.
- Sweet and spicy pecans might be a little syrupy when they come out of the oven. They will crisp up if you leave them on the pan for about 20 minutes to cool off.
FAQs for Sweet and Spicy Pecans
Sweet and spicy pecans turn chewy when they are underbaked or have not cooled fully. The syrup coating needs to reach a high enough temperature in the oven to set and crisp. If the nuts are still chewy, bake them a few minutes longer and always let them cool on the pan for at least 20 minutes so they dry and firm up.
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.
As the recipe is written, this recipe is gluten-free and vegan. If you use honey, the recipe will not be vegan. Check the labels of all of your ingredients to be sure.
Yes, this recipe is very flexible. You can swap pecans with walnuts, cashews, almonds, peanuts, or a mixed nut blend. Maple syrup can be replaced with other liquid sweeteners like honey, agave nectar, brown rice syrup, or tapioca syrup. Keep the same total amount of sweetener so the coating still caramelizes and the nuts roast evenly.
As written, this recipe is gluten-free and vegan if you use maple syrup or another plant-based sweetener. If you use honey, the recipe is no longer vegan. Always check labels on ingredients like coconut oil and sweeteners to confirm they are gluten-free and fit your diet needs.
Once cooled, store sweet and spicy roasted pecans at room temperature in an airtight glass container, such as a mason jar, for up to about 2 weeks. For longer storage, freeze them in an airtight container or reusable freezer bag. Let frozen pecans come to room temperature before serving to bring back their crisp texture.
You might also like these healthy recipes
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Simple and Savory
Click on serving size to scale this recipe
Sweet and Spicy Pecans
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.
Video
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.
Made these for the first time and they are addictive! I substituted coconut nectar for the maple syrup (to lower the GI) and added Bourbon vanilla along with the cayenne. The flavor was delicious and the texture was fantastic, crispy and crunchy. There were a few that were a bit sticky where a bit of the syrup had pooled around them, but very little of that. I’m just going to use more nuts next time!
Thank you Michaelene!Bourbon vanilla sounds like a delicious addition!
Really loved this recipe. One suggestion is to keep stirring the nuts in the liquid for a while so they can absorb the liquid before cooking. Resist the urge to pour the extra syrup over the nuts so you don’t get a sticky mess. After you take them out to cool stir the nuts so the cool quickly and don’t clump. Loved the heat!
Thank you for the tip Ann!
We were going through the Trader Joe’s bags so fast! This is a great dupe. Can you clarify if the temp is 400 or 350? It says 400 in the directions above but 350 in the recipe. Thanks!
Thanks for your comment, Katie. The temperature is 350 degrees