Spiced Candied Pecans

By: Hannah Lee Leidy
spiced candied pecans
Photo by Melanie Grizzel

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Makes 1½ quarts


  • For the ras el hanout spice blend:

  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground toasted coriander
  • 2 teaspoons ground green cardamom
  • 2 teaspoons ground black pepper
  • 2 teaspoons ground ginger
  • 2 teaspoons ground toasted cumin
  • 2 teaspoons ground allspice
  • 1½ teaspoons ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon ground cayenne

  • For the pecans:

  • 2/3 cup cane sugar
  • 2 tablespoons plus 1 teaspoon ras el hanout
  • 1½ teaspoons kosher salt
  • Whites from 2 eggs
  • 6 cups pecan halves
  1. Make the spice blend: Whisk all spices together. The mixture can be stored in an airtight container for up to a month.
  2. Preheat oven to 275 degrees. Prepare a baking sheet with a silicone mat or parchment paper. In a medium bowl, whisk together sugar, ras el hanout, and salt. Set aside.
  3. Make the pecans: In a large bowl, whisk egg whites until frothy. Add pecans and stir with a rubber spatula until nuts are thoroughly covered. Fold in sugar and spice mixture until pecans are completely coated. Spread evenly on prepared baking sheet and bake for 1 hour and 20 minutes, stirring every 20 minutes to ensure even baking. Remove from oven and cool completely. Store in an airtight container at room temperature for up to 1 week.
  • From Jessica Maher, Lenoir Restaurant, Austin, Texas

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