Click here to view the top 3 recipe searches from last month.
Standing Walrus

Spicy Pecans

One of the problems associated with making these is that you've got to refrain from eating them while they're cooling. They're so addictive that once you start, you want to keep eating until you look down and they're all gone. So, make sure you make enough.

This makes a fairly hot, spicy, nut. If you're making them for a party, I would only use 1 Tablespoon of Butt Kickin' Blacken. I've tried it with Jamaican Jerk, and my SouthWest Blends, and the nuts come out just as good.

Besides serving these in a small bowl to pick at during a party, you could use them in as part of a salad.

You could easily substitute any type of nut for the pecans. I used black walnuts one time, and used them as part of a salad.

"I made 4 pounds of these for a Field Party this year. By the time they were gone, I was asked for the recipe a ton of times. Needless to say, they were a great hit."
J.B., Charlotte, NC

  • 1 3/4 Cups Pecan Halves
  • 3/4 Cup Confectioner's Sugar
  • 1 1/2 Tablespoons Butt Kickin' Blacken, Original Recipe
  • 1/2 Teaspoon Salt

1. Pre-Heat the oven to 350 degrees.

2. Bring 2 cups water to a boil, add the pecans, and boil for 3 minutes.
Mixing the Spices Picture

3. While the pecans are blanching, mix the sugar, Butt Kickin' Blacken, and salt together in a small bowl.
Placing the Sugar on the Pecans Picture

4. When the pecans have cooked, drain them well and place them in the bowl with the sugar and blacken mix. Stir them until all of the sugar is melted, an you've got a good coating on each pecan. The heat of the pecans will melt the sugar.
Cooking the Spicy Pecans Picture

5. Place them on a sheet pan lined with parchment paper and bake at 350 degrees for 18 minutes. Be sure to stir them after about 8. You'll know when they're done because you should just start to smell them. Be careful because that smell is of the pecans toasting, if you let them go too long, they'll start to burn. You've got to get them to this point in order for the sugar to crystallize and not be sticky to the touch after they cool. This will make for a slightly crispy pecan. If you would like them a little softer, cook them for only 15 minutes, but they might end up being just a little bit sticky after they cool.

Feedback is GREAT!

I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
  1. Whether or not you like this recipe and why.
  2. How you'd like to see it different.
  3. Suggestions for new recipes I could post.
  4. Recipes you've made using Butt Kickin' Blacken.
Just send me a note: