Puttin’ On The Ritz: Spiced Pecans

Have you ever stayed at the Ritz Carlton and tasted their spiced pecans? Oh my heavens, they are addicting but oh so good!

I recently spent a few days at the Ritz Carlton Lodge, Reynolds Plantation where I was surrounded by nature and Southern charm.  My balcony overlooked a tranquil lake and inside my room was the ultimate comfy bed with crisp white linens, the softest downy pillows and a little glass jar of these naughty pecans!

Thankfully the recipe was attached as I nibbled, shared, and knew I had to make these soon!  They are so easy to make with just a few ingredients.  These can be a fabulous make ahead for a cocktail party or hostess gift.

Spiced Pecans

1 lb pecan halves

1/2 cup maple syrup

1 tablespoon cumin

1 tablespoon cayenne pepper  *

1 teaspoon Kosher salt

Preheat oven to 350 degrees.  Line a baking sheet pan with parchment paper. Combine all ingredients and mix well.  Arrange pecans in a single layer on the pan.  Bake 15 minutes, then stir.

Bake an additional 10 minutes and remove from the oven.  Allow pecans to cool about 5 minutes – no more, then stir to loosen individual pieces.  I removed the pecans and placed onto another baking sheet as once they cool completely, they will break if trying to separate.  Once completed cooled, store in an airtight container.  For how long?  hard to tell as they have never lasted more than 1-2 days before being eaten up!

* 1 tablespoon of cayenne is VERY spicy.  I would suggest using 1-2 teaspoons instead.

27 thoughts on “Puttin’ On The Ritz: Spiced Pecans

  1. Good tip about the cooling times and stirring, Linda — I’ve recently made a couple of batches of Betsy’s Glazed Almonds and had difficulty prying them from the baking sheet (not to mention cleaning it afterwards). These sound delicious, perhaps with a reduction in cayenne…

    1. Yes a reduction in cayenne pepper is necessary, even for someone like me that loves spicy! I’ll have to check out Betsy’s Almond; the sugary mixture just hardens them so much if you’re not quick to separate, you’ll end up with a big glob of nuts – and yes, the pan is difficult to clean, but I soak mine and it came out easily.

  2. A great little recipe, Lynda, and the perfect snack. Only problem I’d have is that, right now, I’ve a hard time finding pecans. I wanted some to use in biscotti but none were to be found. I ended up using walnuts. Next year I’ll shop sooner and buy extra. This recipe sounds too good to pass up.
    Who am I kidding? I’ll be making these long before next year’s Holidays. 🙂
    Have a great week, Lynda, and wishing you and yours every Happiness in the New Year.

    1. Come to Georgia John! There are plenty of pecans here!! I’m actually surprised to hear you can’t find them. Walnuts would work fine here too. So you made biscotti?? I hope you post it as I’d love to see your recipe! Wishes to you for a happy New Year too!

  3. Ok, I’m SUPER jealous of your Ritz Carlton stay. I just checked out the website for that particular one of their resorts and it looks seriously amazing. Hope you had a relaxing stay! What a nice bonus to find a tasty snack in your room 🙂

  4. Oh what a great recipe. It’s very similar to the one I make at the holidays. We use ginger instead of cumin. I’m going to have to try switching it up next time. A few nights at a Ritz sounds like heaven Linda! I’m glad you got away for a few days. You were on my mind again at Christmas Eve this year. Thanks to you and Chicago John, we now enjoy a seafood dish at our Italian-themed family dinner on Christmas Eve. 🙂 It’s a tradition I’m happy to carry on in our family, and the kids are certainly thrilled about it too. I hope you had a great Christmas with your kids and family Linda. And have a wonderful New Years!

  5. I love a spicy sweet combo with nuts and these pecans sound delicious. I like your tip about stirring the pecans to keep them from sticking. I usually put down foil and coat it with oil to get them to release, but sometimes it works better than others! 😉 Hope you have a great weekend and a happy New Year, Linda!

  6. You’ve conjured up such heavenly images of pressed white linen sheets.. a bed plumped with white pillows.. and now these pecans. I won’t be anywhere near such a beautiful bed, but we are leaving tomorrow for our place in BC, so I’ll have views of the lake at least. And.. I’m pinning these pecans so I can try the recipe when I get there. Maybe if I put some in a little jar next to my bed, it will almost be the same? xx Smidge

  7. Oh, these sound utterly divine Linda. I would certainly have trouble not polishing off the whole bowl. I’m so glad you got a little luxurious R&R. You certainly deserve it. Hope 2013 is your most spectacular year yet!

  8. Ooh, the cumin sounds delightful in these little bites… Linda, your packaging is so pretty. I just love the brown ribbon to match your pecans. I would be thrilled to receive such a beautiful and tasty gift. I think I may have to try these delights…Happy New Year Linda! Being surrounded by nature is always a good thing in my books. Smart move.

  9. These look wonderful! I’m thinking about making them as holiday gifts for neighbors. Does anyone know how many pint mason jars this recipe will fill? Thank you!

    1. Hi Ellen, good question! well a pint is a unit of measure of volume. A pound is a unit of weight. The two are not the same, however, a pint would equal 2 cups and 1 pound is 16 oz, and if 1 cup equals 8 oz, then there would be 2 cups to a pound.

      In short, this recipe using 1 lb of pecans (2 cups) would fill 1 pint. Hope that helps!

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