Orange Candied Pecans with Spiked Eggnog Recipe


For the Orange Candied Pecans:

  • 1 ½ cups pecan halves
  • 3 tablespoons brown sugar
  • 1 ½ tablespoons orange juice (freshly squeezed is best)
  • 1 tablespoon butter
  • 1 teaspoon orange zest
  • ¼ teaspoon cinnamon
  • Pinch of nutmeg
  • Pinch of salt

For the Spiked Eggnog:

  • 2 oz bourbon (Maker’s Mark is a great option, but use your favorite)
  • 6 oz eggnog (store-bought or homemade)
  • Orange zest and/or cinnamon sticks, for garnish


Orange Candied Pecans:

  • Prep: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Melt and mix: Melt the butter in a medium skillet over medium heat. Add brown sugar, orange juice, orange zest, cinnamon, nutmeg, and salt. Stir until the sugar dissolves.
  • Add pecans: Stir in pecans and coat them evenly with the mixture.
  • Bake: Spread pecans in a single layer on the prepared baking sheet. Bake for 10-12 minutes, or until golden brown and fragrant, stirring once halfway through.
  • Cool: Let the pecans cool completely on the baking sheet. They will crisp up as they cool.

Spiked Eggnog:

  • Combine: In a cocktail shaker filled halfway with ice, combine the bourbon and eggnog.
  • Shake and serve: Shake vigorously until well chilled. Pour into two rocks glasses filled with ice.
  • Garnish: Garnish each glass with a twist of orange zest and/or a cinnamon stick.

Enjoy! Serve your spiced eggnog alongside the orange candied pecans for a delightful holiday treat.


  • Fresher is better: Freshly squeezed orange juice and freshly grated zest will give the best flavor.
  • Get creative with spices: Add a pinch of ginger or allspice for extra warmth.
  • Experiment with nuts: Substitute pecans for walnuts, almonds, or your favorite nut.
  • Store properly: Candied pecans can be stored in an airtight container at room temperature for up to a week.


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