I often package these spicy glazed pecans as gifts or include them in care packages. Store-bought glazed nuts often have a thick, grainy sugar crust that I find overly sweet. I prefer a shiny, smooth glaze with a satisfying snap when you bite in. Recently I added finely chopped fresh rosemary and the recipient noticed a subtle aromatic note that made the pecans stand out—an excellent twist on the classic spicy glazed pecan. Tell me what you think in the comments!
Tips:
The key to perfect glazed pecans is cooking the sugar to the correct temperature. Cook the sugar to the soft-hard ball stage so the glaze becomes shiny and smooth rather than a crumbly crust. The oven’s additional heat helps the sugar reach the desired stage without burning the nuts.
If you don’t use a candy thermometer, watch the sugar carefully: once melted it will change from opaque to somewhat translucent and will begin to bubble more vigorously. Keep stirring, especially along the saucepan edges, to prevent crystals from forming. Sugar can burn quickly, and burnt sugar smells acrid, so remove it from heat as soon as you reach the soft-hard ball phase.
As the sugar cooks, it becomes more translucent and starts bubbling.
When the glaze reaches the soft-hard ball stage it will show many bubbles — remove it from heat immediately to avoid burning.
Add the pecans to the syrup and stir until they are evenly coated. The nuts may clump together at first; that’s normal.
I highly recommend lining your baking trays with parchment paper. I find parchment easier to handle than silicone; I have not tested foil. To stop the cooking quickly and prevent burning, slide the parchment sheet with the nuts off the hot tray onto a cold surface.
Divide the glazed pecans between two parchment-lined baking trays—do not try to fit them all on one tray because the syrup will spread.
After a few minutes in the oven, separate the pecans so they aren’t touching. The excess glaze on the tray will harden and fall away when you remove and shake the pecans in a bowl.
Once cooled, shake the pecans in a bowl to separate any stuck pieces and let any excess syrup fall away.
Enjoy these flavorful morsels—try not to overindulge!
SPICY GLAZED PECANS with rosemary
Equipment
- 2 Cookie Sheets
Ingredients
- 200 grams sugar
- 4 Tbsp water
- 2 tsp salt
- 3/4 – 1 tsp cayenne chili powder (adjust to taste)
- 400 grams pecan halves
- 1 Tbsp finely chopped fresh rosemary
Instructions
- Preheat oven to 350° F (175° C).
- Line two cookie sheets with parchment paper.
- Combine sugar, water, salt and cayenne in a heavy-bottomed saucepan.
- Stir over medium heat until the sugar changes from opaque to somewhat translucent. A candy thermometer should read about 250°F (soft-hard ball stage).
- Add pecans and stir to coat evenly with the glaze.
- Transfer the coated pecans to the prepared cookie sheets, spreading them out and separating as many as possible.
- Bake for 7 minutes to allow the glaze to melt further, making separation easier.
- Use a spatula to separate pecans so they do not touch, then bake an additional 6 minutes or until the pecans begin to toast.
- Remove from oven and place the entire parchment sheet on a cold surface to stop the cooking.
- Sprinkle the finely chopped rosemary over the warm pecans and toss gently to distribute.
- Cool completely, then separate any clustered pieces and store in an airtight container.
Nutrition
Serving: 0.25 cup — Calories: 110 kcal
Keyword: Glazed pecans, glazed spicy pecans, pecans, rosemary, spicy pecans
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