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Spiced Berry Glazed Pecans

Spiced Berry Glazed Pecans

Serves: 16

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Total Time: 


1/2 cup honey
1 cup turbinado or granulated sugar
2 teaspoons ground cumin
2 teaspoons ground cinnamon
1 teaspoon chipotle chile powder or 4 teaspoons ancho chile powder (such as McCormick brand)
1 teaspoon ground cloves
1 teaspoon kosher salt
1 pound pecan halves
1 cup mixed dried fruit (such as blueberries, tart cherries, cranberries)


Heat oven to 425 degrees.

In a small microwave-safe bowl, warm the honey in the microwave for 30 seconds on high, then allow it to cool for a few minutes.

In a small bowl, combine the sugar, cumin, cinnamon, chile powder, cloves and salt. Set aside.

In a large bowl, toss the pecans with the honey to coat. Add about half the sugar/spice mixture and toss well to coat.

Line two baking sheets with parchment paper and spread the nuts in a single layer on the paper. Bake for 5 minutes, then remove the pans from the oven, stir the nuts and separate them with a spatula, and sprinkle with about 2 tablespoons of the reserved sugar/spice mixture. Return the nuts to the oven and bake an additional 5 to 10 minutes, until lightly toasted.

Remove the nuts from the oven and toss with the dried berries. When the nuts are completely cooled, break them apart, transfer to an airtight container and toss with the remaining sugar/spice mixture.


Per serving: 312 calories (percent of calories from fat, 53), 3 grams protein, 36 grams carbohydrates, 4 grams fiber, 19 grams fat (2 grams saturated), no cholesterol, 121 milligrams sodium.

About the recipe

First you taste the sugar and honey. Then comes the salt, the cinnamon and --- surprise --- the cumin. Just when you think these nuts can't get any more delicious, you catch the smoky aftertaste of chipotle. Then . . . then you just have to try another one.

Stores for up to a month in an airtight container.

Recipe courtesy of Sandy Rasque.