Sugar and Spice Pecans are everything that is good about Christmas sweets. They are earthy, but sweet and full of all the cozy spices available. They taste like pecan pie that you can eat with your hands!
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Sweet Pecan Story
Pecans are my favorite nut. It must come from somewhere in my heritage! My dad is from Texas where pecans grow very well and when he was 13, he earned money to buy his mom, our Mama Trudy, a Christmas present by picking up pecans from the tree in their pasture. He bought a ceramic teapot that still sits on a shelf in my office. It has a piece of masking tape on the inside written on in Mama Trudy's hand, "This is a Christmas gift to me from Jon. '56 or '57". On the bottom is another signature piece of masking tape with my name on it. That was her way of designating certain possessions for certain people after she passed ... no arguing about her wishes if she had masking-taped it!
My sweet, but earthy and spicy, mother-in-law gave me the recipe for Sugar and Spice Pecans and she has made them for as long as I can remember. And that's been a long time: I've been married to her son for almost 31 years and we dated for 7 years before that!
They really are so easy to make ... an egg white, some sugar, some warm spices ... all stirred together and baked on low for about an hour.
Eat and Give
Simply a classy snack. I love adding Sugar and Spice Pecans to cheese or dessert trays. They go especially well with blue cheese and they look beautiful on a tray of Christmas cookies! And don't forget to wrap some in cellophane bags tied with baker's twine for a lovely gift.
Other Recipes You Might Like:
- Roasted Rosemary Almonds
- Zesty Party Pretzels
- Jalapeno Cornbread Poppers
- Crispy Pepper Chicken Wings
- Blueberry Banana Bread
Sugar and Spice Pecans
- ¾ cup sugar
- 1 egg white
- 2½ Tablespoons water
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- 8 cups pecans
- Heat oven to 275°.
- Combine all the ingredients except the pecans and mix well.
- Add pecans and stir until coated.
- Spread on a parchment lined baking sheet.
- Bake for 50-55 minutes. Allow to cool then separate before storing. Store in a large glass container.