Print Recipe

Spiced Pecans from Syrup and Biscuits

Course: Appetizer, Snack


  • 1/2 cup sugar
  • 1/2 teaspoon cayenne pepper
  • 3/4 teaspoon kosher salt
  • 3 tablespoons water
  • 2 cups pecans (pronounced puh-kahns) shelled


  • Add all ingredients to a heavy pan except pecan halves. Stir and bring to a boil. Boil for 2 minutes stirring constantly. Sneeze three or four times. I’m not sure if sneezing is necessary but I can’t make these without the cayenne pepper making me sneeze. I wouldn’t take any chances, if I were you. Just gone on and sneeze.
  • Remove from heat and add pecans halves. Stir well until they’re all coated. Pour onto a baking sheet that has been heavily greased or use a Silpat baking mat.
  • Separate the pecan halves as best you can using two forks sprayed with a non-stick spray.
  • Bake at 350 degrees for 12 to 15 minutes or until the pecans start to brown.
  • Remove from oven and let cool. Store in an airtight container.