Savory Spiced Pecans

When it comes to snacking, this gal sits deep in the camp of the spicy and savory. I had about a half-pound of pecans that I wanted to spice up—without sugar, as many candied varieties include. I found just what I was looking for on, and now consider myself an addict (The Hubs too!).

While the recipe below is for a whole pound, I only made half of it, mainly because that’s the amount of nuts we had on hand. It was New Year’s Eve and we were spending the evening home alone, so I made this as one of our treats for the celebration. Well, we couldn’t stop ourselves from munching on them during the afternoon, so I had to hide them from ourselves until party time!

There is no denying the power of the pecan, and here are a few reasons why according to American Heart Association. Pecans reduce the risk of heart disease with an abundance of “good” heart healthy fats. These unsaturated fats can have a protective effect by lowering total blood cholesterol when eaten in moderation.

They contain more than 19 vitamins and minerals—including vitamin A, vitamin E, folic acid, calcium, magnesium, phosphorus, potassium, several B vitamins and zinc. One ounce of pecans provides 10 percent of the recommended daily value for fiber. Also, a natural, high-quality source of protein they contain very few carbohydrates and no cholesterol and are naturally sodium-free.

And if that isn’t enough, pecans, especially these, are just so dang good!

Savory Spiced Pecans

  • Servings: Yields 4 cups
  • Difficulty: easy
  • Print


  • 4 cups (1 lb.) pecans halves
  • 1/3 cup (5 1/3 Tbsp.) unsalted butter, melted
  • 2 tsp. Worcestershire sauce
  • 1 1/4 tsp. kosher salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. ground mustard
  • 1/2 tsp. Tabasco sauce, or to taste
  • 1/4 tsp. cayenne pepper, or to taste


  1. Preheat oven to 300°F.
  2. Place the pecans in a large mixing bowl.
  3. In a small sauce pan, melt the butter. Whisk in the Worcestershire sauce, salt, garlic powder, ground mustard, Tabasco, and cayenne.
  4. Pour the butter mixture over the pecans and stir until well combined. Taste a pecan and add more Tabasco or cayenne if desired.
  5. Arrange the pecans on a large sheet pan and bake for 20-22 minutes until toasted and lightly browned, stirring halfway cooking time to prevent burning.
  6. Remove from the oven and cool completely, tossing occasionally, before transferring to an airtight container.

Adapted from a recipe by Nealey Dozier for

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