4 (7)


Spiced candied pecans

Spiced candied pecans
Glenn Koenig / Los Angeles Times

It’s officially fall. And for many, the seasonal change has nothing to do with the weather or a date on the calendar. Fall is here because Starbucks is once again offering its signature pumpkin spice latte. Never mind that the ... Read more

Total time: 1 hour, 15 minutes | Makes about 1 1/2 quarts candied nuts
  • 4 cups sugar, divided
  • 3 cups water
  • 1 pound raw pecan halves
  • 1 tablespoon ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons ground nutmeg
  • 3/4 teaspoon ground allspice

Step 1Heat the oven to 275 degrees.

Step 2In a large saucepan, combine 3 cups sugar, water and pecans. Bring to a simmer over high heat, then reduce the heat to maintain a gentle simmer, and cook the pecans until softened, about 10 minutes. While the pecans are simmering, combine the cinnamon, ginger, nutmeg and allspice in a small bowl, along with the remaining 1 cup sugar.

Step 3Drain the pecans (discard the pecan simple syrup or save for another use), and place in a large bowl. Sprinkle over the spiced sugar and toss to coat the pecans completely.

Step 4Spread the pecans on a parchment-lined rimmed baking sheet. Toast the pecans until the sugar is hardened and the pecans are dried through, 40 to 60 minutes, tossing every 10 minutes or so.

Step 5Cool the pecans on the baking sheet. The pecans will keep up to 2 weeks stored in an airtight container in a cool place.


The Exchange’s Spring Pea Salad with Pistachio Pipian
The Exchange’s Spring Pea Salad with Pistachio Pipian

Kismet's kuku
Kismet's kuku


Eggplant-zucchini-pepper enchiladas
Eggplant-zucchini-pepper enchiladas

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Bulgur meatballs with tomato pepper sauce
Gougères, Gruyère, piment d’Espelette
Bruschetta with burrata and radicchio marmalade
Sage risotto bites