Smoked Paprika & Honey Candied Pecans
These candied pecans offer a delightful balance of smoky warmth from the paprika and sweet indulgence from honey. They are perfect for a sophisticated snack, a topping for salads or desserts, or even a festive gift.
Prep Time
25 min
Difficulty
Easy
Servings
6
Calories
220 kcal
Instructions
- 1
Preheat oven to 300°F (150°C) and line a baking tray with parchment paper.
- 2
In a mixing bowl, combine the pecans, smoked paprika, salt, and cayenne pepper (if using). Toss to coat the nuts evenly.
~2 min - 3
In a small saucepan, heat the honey and brown sugar over medium heat, stirring until the sugar is dissolved and the mixture is slightly thickened. This should take about 3-5 minutes.
~5 min - 4
Pour the hot honey mixture over the coated pecans in the mixing bowl. Stir quickly with a spatula to ensure all pecans are coated.
~2 min - 5
Spread the coated pecans in a single layer onto the prepared baking tray.
~1 min - 6
Bake for 10-12 minutes, or until the coating is bubbly and golden brown. Watch closely to prevent burning.
~12 min - 7
Remove from the oven and let the pecans cool completely on the baking tray. They will crisp up as they cool.
~3 min
Tips
- For a spicier kick, increase the cayenne pepper to 1/2 teaspoon or add a pinch of chili powder.
- Store cooled candied pecans in an airtight container at room temperature for up to one week. They can become sticky in humid conditions.
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