Sweet & Savory Chili Pecans


Created By: Chef D Sugar Kopplin Easley


Here’s my take on Trader Joe’s Sweet & Spicy Pecans, but only better. Infuse them with some of your favorite cannabis-infused oil. Use them to top desserts, add to your salads, in a parfait, or just eat them as a snack. You choose!



Prep Time: 10 minutes.  Cook Time: 40 minutes


Equipment Needed:


Set of Measuring Spoons

Set of Measuring Cups

13 x 9 x 2 inch Baking Pan

Aluminum Foil

1-½ quart Mixing Bowl

Heat Resistant Spatula



2 cups Pecan Halves, Raw

2 cups Maple Syrup

4 tsps. Infused Cannabis Oil

2 Tbsp. Dark Brown Sugar

2 Tbsp. Ground Chili Pepper

½ tsp. Ground Ginger



  1. Preheat Oven to 250 degrees.

  2. Line 13 x 9 x 2” baking pan with aluminum foil, set aside.

  3. In 1-½ quart mixing bowl, combine pecan halves, maple syrup and infused cannabis oil.

  4. Stir in dark brown sugar.

  5. Stir in ground ginger.

  6. Stir in ground chili powder.

  7. Gently stir until thoroughly blended.

  8. Pour mixed ingredients onto prepared aluminum foil-lined baking pan.

  9. Place in preheated oven at 250 degrees for 40 minutes

  10. Stir at the 15 minutes.

  11. Stir at 30 minutes.

  12. Take out at 40 minutes and let rest on baking sheet for 5 minutes.

  13. Store in an airtight container at room temperature for up to two (2) weeks or freeze for up to two (2) months.


Note: you can use walnuts or almonds in place of pecans.