Savory & Spicy Pecans
These savory and spicy pecans are a yummy treat that is perfect for charcuterie boards, snacks, and gift-giving! They are a family favorite!
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Savory & Spicy Pecans
Some recipes simply become part of your home, and these savory spicy pecans are one of those for us. They’re my husband’s absolute favorite, and once I make a batch, they never last long. I usually go ahead and double the recipe so there’s enough to share with neighbors or tuck into little bags for gifting. They’re full of flavor without being overly spicy, making them perfect for just about everyone—while still leaving room to turn up the heat if you like things a little bolder.
We usually make them several times in the fall and winter. I buy 2-pound bags at Sam's Club or at Costco.
Let me warn you……these things are addictive! We blew through the last batch in 2-1/2 days! It is so hard to walk by the container and not sneak a handful several times per day!
You'll find the printable recipe for the Savory & Spicy Pecans below.
First, you will melt your butter over low heat. Whisk in your garlic salt, cayenne pepper, and Worcestershire sauce until blended.
Pour the butter mixture over the pecans in a pot or bowl (no heat) and stir until blend well together.
Line a baking sheet with parchment paper. I used 2 large baking sheets for 2 pounds of pecans.
Distribute the pecans between the 2 trays.
Bake at 250 degrees for 1 hour.
Stir halfway through. Halfway through, I also switch the trays on the shelves in the oven.
Remove them and let them completely cool and dry out somewhat.
Store in airtight containers.
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Spicy Pecans
Ingredients
- 2 pounds of pecan halves
- 1-1/4 stick of butter 10 tablespoons
- 3/4 cup of Worcestershire sauce
- 1-1/2 tsp of garlic salt
- 1-1/2 tsp of cayenne pepper
Instructions
- melt butter in a saucepan on low heat
- once butter is melted, add garlic salt, cayenne pepper, and Worcestershire sauce
- whisk together to blend
- add pecan halves to a large metal bowl or pot
- pour butter mixture over the pecans and stir to completely coat (no heat)
- transfer the pecan mixture to parchment-lined baking sheets. I used 2 large sheets.
- bake at 250 degrees for approximately 1 hour.
- stir at 30 minutes.
- Allow to sit on the counter until cool.
Notes
These savory and spicy pecans are a beautiful addition to a charcuterie board.
They make a great snack or with a glass of wine in the evening. I store ours in airtight containers like Tupperware, glassware, mason jars and zip lock bags. They are also fabulous with a Holiday French 75!
This is one of those simple recipes that feels special every time you make it. Whether you’re serving these savory spicy pecans at a gathering, packaging them up for neighbors, or keeping a bowl on the counter for snacking, they always disappear quickly. I love that they’re flavorful without being too spicy, and easy to customize if you prefer a little extra kick. It’s no surprise they’ve become a favorite in our home—and I have a feeling they’ll become one in yours too.
Here is a collection of finds to create your own charcuterie board!
Charcuterie Ideas
This is an impressive-looking appetizer that is so simple to prepare!
What can I use if I don’t have parvhman paper and garlic salt
You can probably do without parchment paper. Makes clean up quicker and prevents them from sticking. You could probably line pan with foil and maybe lightly spray with cooking spray like Pam. You could substitute with coarse salt and garlic powder.
Thank you for sharing. I lost my recipe so, I will try yours.
Hope you enjoy!!
These look amazing. I am doing these tomorrow but adding another layer of flavor.. I am going to put them in the smoker. Can’t wait!!
What a great idea!!! Enjoy!!!
Many thanks Christy. Will be making this soon😉
Enjoy, Edith!!!
This recipe looks amazing. Sadly my husband can’t do spicy anymore. Any suggestions? Or will it be ok just to leave it out? Thank you in advance for your help!
Thanks, Edith! I’m not big on horribly spicy. They aren’t hot at all, but to er on the side of caution, I think you could just leave the cayenne pepper out! Let me know how that works.