Spiced Pecans

This recipe comes from pastry chef, David Chow. I think it’s the perfect balance of sweet and savoury, and it goes very well in dishes like the Red Deer Salad but is also good on a cheese and charcuterie board.

Do you have a favourite recipe for spiced nuts? candied nuts? beernuts? Let us know, we’d love to hear from you.


  • 1.5 kg pecans, toasted
  • 225 ml maple syrup
  • 4 tsp cinnamon
  • 3 tsp salt
  • 7 tsp cayenne
  • 6 Tbsp sugar

Step (just one!)

Toss it all together and bake at 350 for ten minutes, taking the tray out to stir once at the 5 minute mark.

relaxing after work on the Drake's Sky Yard patio

Pastry assistant, Brittany Peglar and chef David Chow relax on a patio after a day full of making wedding cakes, petits fours and macarons.

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