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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 400F.
Combine pecan halves and pieces, maple syrup, ground cumin, salt, and cayenne pepper in a mixing bowl and toss until every nut is glossy and coated.
Spread in a single layer on a parchment-lined baking sheet.
Bake for 8 minutes, stirring halfway through for even caramelization, until golden and fragrant.
Cool completely before serving.
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Watch carefully near the end of the baking time as these go from golden to burnt quickly.
If the pecans are sticky, they likely needed an extra minute or two so the maple syrup fully caramelizes.
Substitute honey or agave for the maple syrup; use smoked paprika instead of cayenne for a mild, smoky, kid-friendly version.
Add cinnamon or nutmeg for a cozier fall flavor; try walnuts or almonds; add a pinch of brown sugar for a candy-like coating; sprinkle with flaky salt after baking for extra crunch.
Store cooled pecans in an airtight container at room temperature up to 1 week, or freeze in a sealed bag up to 2 months and bring to room temperature before serving.
Can I use a different nut instead of pecans?
Yes, you can try using walnuts or almonds for a different flavor and texture.
What can I use instead of maple syrup?
You can substitute honey or agave for the maple syrup.
How can I make this recipe less spicy?
Use smoked paprika instead of cayenne pepper for a milder, smoky flavor.
How should I store the spiced pecans?
Store them in an airtight container at room temperature for up to 1 week, or freeze them for up to 2 months.
What can I serve these spiced pecans with?
They are great on an endive salad with gorgonzola, on holiday cheese boards, or packaged as a gift.
