Easy to prepare and simply delicious, these spiced nuts have warm holiday spices and sweet vanilla. Great for serving to holiday guests! They are also perfect for taking to ball games, to top salads with, or to add to homemade granola.

1 pound spiced nuts

Prep: 10 min.
Cook: 1 hour



Preheat oven to 250 degrees. Grease or line a large baking sheet with parchment paper. In a medium bowl, mix together brown sugar, Spiced Vanilla Bean Sugar, nutmeg, ginger and salt. In a small bowl, whip together egg white and Madagascar vanilla extract until fluffy. Pour pecans into a separate bowl. Spoon egg white mixture over pecans and toss until well coated. Sprinkle half of the sugar mixture over the egg white coated pecans and toss to coat. Repeat with remaining sugar mixture, coating evenly. Spread the nuts in a single layer onto the baking sheet and bake for 1 hour, making sure to stir the pecans every 15 min. Remove from oven and cool before serving.

Cindy Kile, Savory Spice—Greensboro, NC owner



3 lbs  


Customer Reviews ( Add a Review )

5 stars 6/5/17 Lynn
I got this recipe several years ago while on vacation in Colorado. My family loves these nuts. I make 4-5 lbs at a time. Put them in small bags in the freezer. They are great solo or mixed with yogurt. I buy the Spiced Vanilla on-line since no other Spice store sells this. Awesome recipe!!!
5 stars 12/28/15 amanda.andress
I made these pecans on Christmas Eve. I changed the recipe slightly because I didn't have the specific vanilla extract or the spiced vanilla bean sugar. I had recently purchased the unsalted Vanilla Bean Sugar so I used this instead of the Spiced, and rather than using 1/8 tsp nutmeg and 1/8 tsp ginger, I substituted with 1/4 tsp of the Baking Spice I had just purchased. And I had a generic brand of vanilla extract. Absolutely delicious! My husband was so excited, he kept opening the oven to smell it -- and he said it was like all the yummy smells of Christmas in one dish! Needless to say, a pound of pecans was "inhaled" by the end of the day by that man alone. I will be using this recipe (with my substitutions) every year!