Recipes and Cooking Sweet and Spicy Pecans 3.7 (18) Add your rating & review These yummy pecans are super for snacking, but they also make wonderful holiday or hostess gifts. Why use cane sugar? Cane sugar has a lower melting point than the more common beet sugar, which makes cane sugar better for candied glazes. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 1, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 5 mins Bake Time: 13 mins Cool Time: 20 mins Total Time: 38 mins Servings: 16 Yield: 4 cups Jump to Nutrition Facts Ingredients 4 cup pecan halves ⅓ cup natural cane sugar 2 tablespoon fresh rosemary 1 tablespoon sea salt, plus more to taste ½ teaspoon freshly ground black pepper ½ teaspoon ground cayenne pepper 4 tablespoon (1/2 stick) unsalted butter, melted 1 tablespoon pure vanilla extract Directions Preheat the oven to 400° F. Spread pecans on a rimmed baking sheet. Place in oven for 5 to 7 minutes to lightly toast. Meanwhile, for the spice mixture, in a small bowl combine the sugar, rosemary, salt, black pepper, and cayenne pepper; stir to mix. In an extra-large bowl, combine the melted butter and vanilla. Add the toasted pecans to the bowl with butter and vanilla; toss to coat. remove the pecans from the oven and add them to the butter and vanilla mixture, tossing to coat. Add the spice mixture; toss to coat evenly with spices. Spread coated pecans to the same baking sheet. Bake for 8 to 10 minutes, until toasted and fragrant, stirring once halfway through. Sprinkle with additional salt, if desired. Cool pecans completely; they become more crisp as they cool. Store cooled pecans in an airtight container up to 1 week. Rate it Print Nutrition Facts (per serving) 240 Calories 24g Fat 8g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 240 % Daily Value * Total Fat 24g 31% Saturated Fat 4g 20% Cholesterol 8mg 3% Sodium 293mg 13% Total Carbohydrate 8g 3% Total Sugars 5g Protein 3g Vitamin C 0.6mg 3% Calcium 20.2mg 2% Iron 0.7mg 4% Potassium 114mg 2% Folate, total 4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.