Aleppo Candied Pecans - Collected Foods

Aleppo Candied Pecans - Collected Foods


  • 2 cups whole pecans
  • 1 cup sugar
  • 2 1/2 tablespoons Collected Foods Aleppo Pepper
  • 1 tablespoon cinnamon
  • 2 teaspoons kosher salt


  • Combine pecans, sugar, spices, and salt in a medium saucepan with 1/2 cup water.
  • Bring to a boil over high heat, stirring constantly to keep pecans from burning.
  • Boil while syrup turns thick and bubbles stack on top of each other. Sweep a wooden spoon around bottom of pan while syrup tightens; when spoon shows bottom of pan and syrup has reduced to a thin coating on nuts, quickly transfer to a sheet pan lined with aluminum foil and lubricated well with oil. Spread pecans out with a wooden spoon to a thin, even layer.
  • Let pecans dry before removing from foil with a spatula. Break apart large chunks and store in an airtight container in a cool, dry place. 
  • Pecans will keep for at least three months.
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