I recreated Trader Joe’s Sweet And Spicy Roasted Pecans with maple and a subtle spice blend, and I can’t wait to share the recipe.

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I never thought a handful of nuts could make me stop mid walk until I tried a batch inspired by the Trader Joes Candied Pecans Recipe. The maple note from pure maple syrup sings without being syrupy, and when a little cayenne pepper shows up it wakes the whole thing up.

It’s weirdly addictive, the kind of snack you tell yourself will be shared but never is. Sometimes I call it Spicy Glazed Pecans in my notes because that captures the glossy bite.

You’ll want to taste to believe it, and then you’ll be plotting how to hide the bowl.

Ingredients

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Pecans are buttery, full of healthy fats, fiber and plant protein.
Maple gives warm sweetness, some minerals, natural sugars, cozy flavor.
Brown sugar adds caramel notes and moisture, mostly sweet, helps sticky coating.
Butter adds richness and helps caramelize, adds saturated fat, so use sparingly.
Cinnamon brings warm spice, pairs with sweetness, subtle health perks.
Smoked paprika gives smokiness, deepens flavor without heat, savory surprise.
Cayenne adds heat and zing, a tiny pinch goes far.
Vanilla lifts flavor and aroma, makes the maple taste more complete.
Salt balances sweetness, highlights flavors, flaky finish adds crunch.

Ingredient Quantities

2 cups pecan halves (about 8 ounces)

3 tablespoons pure maple syrup

2 tablespoons packed light brown sugar

1 tablespoon unsalted butter, melted

1/2 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon smoked paprika

1/8 to 1/4 teaspoon cayenne pepper, adjust to taste

1/2 teaspoon fine sea salt or kosher salt

flaky sea salt for finishing, optional

How to Make this

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1. Preheat oven to 325 F and line a baking sheet with parchment paper or a silicone mat, set aside.

2. In a medium bowl whisk together 3 tablespoons pure maple syrup, 2 tablespoons packed light brown sugar, 1 tablespoon melted unsalted butter, 1/2 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon smoked paprika, 1/8 to 1/4 teaspoon cayenne pepper (adjust to taste), and 1/2 teaspoon fine sea salt. If the maple syrup is thick warm it a few seconds in the microwave so it pours easier.

3. Add 2 cups pecan halves (about 8 ounces) to the bowl and toss thoroughly so every nut is coated, press them into the syrup mixture with a spatula if needed.

4. Spread the pecans in a single layer on the prepared sheet, dont pile them up or they wont caramelize evenly.

5. Bake 12 to 15 minutes, stirring or shaking the pan every 4 to 5 minutes so the sugar cooks evenly and nothing burns, keep a close eye the last few minutes because they go from perfect to burnt fast. For convection ovens lower temp by 25 F and watch timing.

6. When the nuts are glossy, fragrant and lightly caramelized remove from oven, use a spatula to separate any sticking bits, and immediately sprinkle with flaky sea salt if you want that finishing crunch.

7. Let the pecans cool completely on the sheet, they will crisp as they cool, dont try to move them while hot or theyll stick together; if clumps form pry them apart with a fork while still slightly warm.

8. Once fully cooled store in an airtight container at room temp for up to 2 weeks, or refrigerate for longer. Adjust cayenne next time if you want more or less heat.

Equipment Needed

1. Oven (preheat to 325 F)
2. Baking sheet plus parchment paper or silicone mat
3. Medium mixing bowl
4. Whisk or fork and a rubber spatula for pressing/tossing
5. Measuring spoons and a liquid measuring cup or tablespoon for the maple syrup
6. Microwave safe bowl or small saucepan to warm thick maple syrup
7. Oven mitts and a kitchen timer or phone to watch the bake time
8. Thin metal or offset spatula and a fork to separate sticky bits; cooling rack optional

FAQ

Q: Can I make these pecans ahead for a party or to give as gifts?

A: Yes. You can make them 1 to 2 weeks ahead and keep in an airtight container at room temp. For gifts pack in a tin or jar with parchment, and if you want the best crunch add the flaky sea salt right before you hand them out.

Q: My pecans turned out sticky and clumpy, what went wrong?

A: Most likely the syrup didnt cook off enough or the nuts were overcrowded while cooling. Spread them thin on parchment, bake a few extra minutes till glossy but not burnt, and let them cool completely so they separate.

Q: Can I use other nuts instead of pecans?

A: Yes. Walnuts, almonds or cashews work great. Watch the roast time cause smaller nuts like sliced almonds may brown faster. Flavor and texture will vary but the method is the same.

Q: How do I make them less spicy or more spicy?

A: Start with 1/8 teaspoon cayenne if you want mild heat, up to 1/4 teaspoon for a real kick. You can also skip the cayenne and add a pinch of black pepper or smoked paprika for milder smokiness. Maple balances the heat so small changes make a big difference.

Q: They went soft after a few days, can I fix that?

A: Its easy to crisp them back up. Spread the pecans on a baking sheet and warm in a 300°F oven for 5 to 7 minutes, then cool completely. That brings the snap back.

Q: Can I make these vegan or cut down on sugar?

A: For vegan swap the butter for coconut oil or vegan butter. To reduce sugar use less brown sugar but expect a less shiny, less sticky coating. Pure maple syrup is the main flavor so dont cut that too much.

Sweet And Spicy Pecans / Maple Candied Pecans Recipe Substitutions and Variations

Pecans: swap in walnuts or chopped almonds, same volume (2 cups). Walnuts give a similar buttery, slightly bitter kick, almonds add extra crunch. Toast a bit less if they’re already roasted, you’ll want to watch them so they don’t burn.
Pure maple syrup: use honey or agave nectar, same amount (3 tablespoons). Honey tends to brown faster in the oven so lower the temp about 25 degrees F or keep a close eye, but it’s basically a 1 to 1 swap.
Unsalted butter, melted: use coconut oil or a neutral oil like avocado oil, same amount (1 tablespoon). Coconut oil keeps it dairy free and adds a mild coconut note, neutral oils are more invisible.
Cayenne pepper: replace with chipotle powder for smokier heat or crushed red pepper flakes for a more textured kick. Start with half the amount and add more to taste so it doesn’t get too hot.

Pro Tips

1) Toast the pecans first for extra nutty depth. Toss them in a dry skillet over medium for 3 to 4 minutes or pop them in the oven for 5, just until fragrant. Don’t walk away, they burn fast. Let them cool a bit before coating so the glaze sticks better.

2) If you want ultra-even crunchy candying, whisk in a lightly beaten egg white (just about 1/2 egg) with the syrup mix before adding nuts. It helps create a thin, crisp shell when baked. It sounds fancy but it really works, and you wont taste the egg.

3) Spread nuts with space between them, use two sheets if you have to, and use a metal spatula to separate any sticky bits while theyre still warm. If big clumps form, pry them apart with a fork while slightly warm so you dont smash the coating.

4) For storage and make-ahead: cool completely then store in an airtight jar at room temp up to 2 weeks, or freeze for longer. If they lose crunch, a quick 5 minute bake at 300 F or 20 seconds in the microwave re-crisps them. Sprinkle flaky finishing salt right after they come out of the oven, not later.

Sweet And Spicy Pecans / Maple Candied Pecans Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I recreated Trader Joe's Sweet And Spicy Roasted Pecans with maple and a subtle spice blend, and I can't wait to share the recipe.

Servings

servings

Calories

241

kcal

Equipment: 1. Oven (preheat to 325 F)
2. Baking sheet plus parchment paper or silicone mat
3. Medium mixing bowl
4. Whisk or fork and a rubber spatula for pressing/tossing
5. Measuring spoons and a liquid measuring cup or tablespoon for the maple syrup
6. Microwave safe bowl or small saucepan to warm thick maple syrup
7. Oven mitts and a kitchen timer or phone to watch the bake time
8. Thin metal or offset spatula and a fork to separate sticky bits; cooling rack optional

Ingredients

2 cups pecan halves (about 8 ounces)
3 tablespoons pure maple syrup
2 tablespoons packed light brown sugar
1 tablespoon unsalted butter, melted
1/2 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon smoked paprika
1/8 to 1/4 teaspoon cayenne pepper, adjust to taste
1/2 teaspoon fine sea salt or kosher salt
flaky sea salt for finishing, optional

Directions

Preheat oven to 325 F and line a baking sheet with parchment paper or a silicone mat, set aside.
In a medium bowl whisk together 3 tablespoons pure maple syrup, 2 tablespoons packed light brown sugar, 1 tablespoon melted unsalted butter, 1/2 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon smoked paprika, 1/8 to 1/4 teaspoon cayenne pepper (adjust to taste), and 1/2 teaspoon fine sea salt. If the maple syrup is thick warm it a few seconds in the microwave so it pours easier.
Add 2 cups pecan halves (about 8 ounces) to the bowl and toss thoroughly so every nut is coated, press them into the syrup mixture with a spatula if needed.
Spread the pecans in a single layer on the prepared sheet, dont pile them up or they wont caramelize evenly.
Bake 12 to 15 minutes, stirring or shaking the pan every 4 to 5 minutes so the sugar cooks evenly and nothing burns, keep a close eye the last few minutes because they go from perfect to burnt fast. For convection ovens lower temp by 25 F and watch timing.
When the nuts are glossy, fragrant and lightly caramelized remove from oven, use a spatula to separate any sticking bits, and immediately sprinkle with flaky sea salt if you want that finishing crunch.
Let the pecans cool completely on the sheet, they will crisp as they cool, dont try to move them while hot or theyll stick together; if clumps form pry them apart with a fork while still slightly warm.
Once fully cooled store in an airtight container at room temp for up to 2 weeks, or refrigerate for longer. Adjust cayenne next time if you want more or less heat.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.