Mississippi Spiced Pecans

Mississippi Spiced Pecans

6 Reviews
From: EatingWell Magazine, November/December 2007

Make plenty of these mildly sweet and salty nuts—they are great to have on hand over the holidays.

Ingredients 32 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 32 servings
Nutrition per serving may change if servings are adjusted.
  • 1 pound pecan halves
  • 1 tablespoon packed dark brown sugar
  • 1½ teaspoons kosher salt
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • ½ teaspoon freshly ground pepper
  • ½ teaspoon piment d'Espelette, (see Tip) or a pinch of cayenne pepper
  • 2 tablespoons extra-virgin olive oil


  • Active

  • Ready In

  1. Preheat oven to 350°F.
  2. Spread pecans on a large baking sheet. Roast until fragrant, about 12 minutes. Watch carefully so they don't burn.
  3. Combine brown sugar, salt, thyme, rosemary, pepper and piment d'Espelette (or cayenne) in a small bowl. Transfer the roasted pecans to a large bowl, drizzle with oil and toss well to coat completely. Sprinkle with the spice mixture and toss again. Serve warm or let cool completely and store in an airtight container.
  • Make Ahead Tip: Store in an airtight container for up to 2 weeks.
  • Tip: Piment d'Espelette is a sweet, mildly spicy chile pepper from the Basque region of France, ground into a powder. Find it online at spanishtable.com.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: 2 tablespoons
  • Per serving: 107 calories; 11 g fat(1 g sat); 1 g fiber; 2 g carbohydrates; 1 g protein; 3 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 11 IU vitamin A; 0 mg vitamin C; 10 mg calcium; 0 mg iron; 53 mg sodium; 59 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 2 fat

Reviews 6

December 20, 2015
profile image
By: EatingWell User
I have been making these pecans since I first saw it in the magazine in 2007. They are addictive. Perfect balance of spicy/sweet/savory. The reviewers saying too much salt are probably using the wrong salt. KOSHER salt is coarse and if you had an 1.5 tsp table salt, it probably would be too salty. I use a coarse gray sea salt, taste is right on!
December 16, 2015
profile image
By: EatingWell User
My family's favourite I have been making these every Christmas for a few years now. I have gradually cut back on the salt (I use only 1 tsp. now) and they are even better than before.
December 23, 2013
profile image
By: EatingWell User
Very tasty These nuts have great flavor. I had read from some people that they were too salty, so we did slightly less salt. I like the taste because they have the savory flavor of rosemary and thyme and cayenne but they're also a tiny bit sweet from the brown sugar. We did 1/2 pecans and 1/2 almonds (we didn't have enough pecans) and they both turned out great. We ended up baking them a little before seasoning and a little bit after.
November 22, 2012
profile image
By: EatingWell User
Salt galore This was WAY too salty.
December 22, 2011
profile image
By: EatingWell User
very yummy Only problem I had was too much salt. Other than that, very good! Pros: quick
October 10, 2011
profile image
By: Katie Townsend
mississippi spiced pecans This was a big hit at my party. Easy to make and very tasty! I will make these again. Pros: easy to make! Cons: pecans are not cheap
More Reviews