Sweet heat flavored with sriracha and honey, these candied pecans & pretzel bites are an addicting snack that’s perfect for a crowd.
What does fall mean to you? To me, it’s all about hoodie weather, Pittsburgh hockey, comfort foods, and these Sriracha Honey Candied Pecans & Pretzels!
If you recall from my Candied Cinnamon Sugar Pecans recipe, I was first introduced to candied nuts back when we had our pizzeria. Those things are money (to quote Guy Fieri) and one of my most requested treats to make either for family, friends, or Mr. Fantabulous’ band practice.
While my hubby is not a huge fan of super spicy foods, I am. I LOVE sriracha (almost as much as ketchup). While I was making a batch of the candied pecans I wanted to make a candied spicy version.
So I put my thinking cap on and remembered my Hot Damn Honey Sriracha Roasted Chicken that folks go crazy over. I figured why not try the sweet heat route.
How to make Spicy Candied Pecans and Pretzels
Having mastered the cinnamon and sugar recipe I tweaked it for the more spicy-sweet side.
I tried all different measurements of sriracha and spice – those first few batches… I even made myself cry from the heat. It was like ATOMIC hot! I tried adding tobacco, hot sauce, chipotle, adobo, and so forth. While those flavors are good, there’s just something magical about sriracha and honey.
Though I will be creating some gochujang, ranch, and parmesan flavors too so keep an eye out!
- Egg white
Don’t forget the pretzels
Since my last batch had pretzels in it, it made sense they were in version too. Yes, I LOVE the addition of pretzels to this dish. Could you omit, absolutely but why would you? What I found that works best are the Snyders of Hanovers Sourdough Nibblers. You don’t want to use the mini pretzels as they will burn before the pecans are done.
To make this recipe; it’s pretty simple:
- Line a rimmed baking pan with parchment paper. If you don’t, it will stick. You can also use a baking mat as long as it covers the bottom of the pan
- Next, beat together the egg white with the water. The egg white only will help crisp up the pecans and pretzels. Whisk together the sugars, set aside. Also, mix the sriracha and honey. Want it vegan/egg-free? See below
- Place the pecans and pretzels in a large bowl. Add in the egg mixture and stir to coat everything. Next, add in the sriracha mixture and red pepper flaxes, stir and pour onto the prepared pan.
- Bake, stir, bake some more, and let cool completely before storing.
Sometimes, while they are cooling, I’ll sprinkle on a big of fleur de sel. Even though the pretzels are salted, the honey mutes it while baking. This adds that bit of bite back.
Candied Pecans & Pretzels Mix-ins
So let’s be honest, you’re only limited to your imagination as to what you can/cannot add-in. Plain is perfect but you know me, I love to go all-out when I bag these up as gifts. Often I’ll give each person 3-4 bags of this. One bag is traditional, another has chocolate candies (M&Ms) and dark chocolate chips, one has dried cranberries and golden raisins, and the last has Spanish red-skinned peanuts and a few toffee chips.
Chef’s Tip about Packaging
Important tip: When you go to package these you absolutely MUST wait until it’s completely cooled. If not, the pecans and pretzels will get soggy and almost steam in the container. So most definitely let them rest on the pan until completely cooled!
How to store candied pecans and pretzels
Once cooled, just store in an airtight container. They’ll last about 3-4 days but let’s be honest, if they last the night consider yourself lucky! LOL
If you wanted to bag these up for holiday gifts you can put these in cellophane bags. I personally love these for passing out or having as party favors!
- Egg Free use 3 tablespoon Aquafaba in place of the egg mixture.
- Honey substitute – maple syrup, Apple-Based Vegan Honey Alternative
Other types of Candied Nuts
So what if you do not like pecans, could you use other types of nuts? Sure! I’ve made this with macadamia nuts, walnuts, whole almonds, and even plain peanuts. But if I’m being completely honest, the pecans are my favorite.
How to use Candied Nuts?
Other than stuffing them into your mouth as fast as you can, try them on a charcuterie board with triple cream cheeses, add on top of a spinach and chicken salad, rough chop and add to cookie dough, top ice cream with it, add to pancakes, use on oatmeal or…
Well let me hear from you, what would one of your favorite ways to use thees other than eating as-is?
- 2 cups pretzels nubs
- 2 cups pecans
- I egg white beaten with I tablespoon water
- 1/3 cup light brown sugar
- 1/3 cup white sugar
- 1 1/2 tablespoon Sriracha
- 1 teaspoon red pepper flake *optional
- 3 tablespoon honey
- Pinch of fleur de sel or flake salt
- Preheat oven to 300F, line a large full sheet size rimmed baking tray (or two half sheet) with parchment.
- In a bowl whisk together the sugars; set aside. In another bowl whisk together the sriracha and honey; set aside. In another large bowl add the pretzels and pecans. Pour in the egg mixture and stir to coat all pieces.
- Dump sugar mixture over top of the nut mixture followed by the Sriracha mixture, red pepper flakes, and stir to coat evenly. Pour the mixture on the pan, spreading out into an even layer. If there is any mixture left in the bowl, dump it on top of the mixture. Bake for 35-45 minutes gently stirring halfway through. Remove from the oven, sprinkle with fleur de sel and allow to cool on the pan for at least 2-4 hours before transferring to an airtight container.
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