Spiced Pecans Recipe
This spiced pecans recipe gives you everything you want in a spiced nut – sweet, crunchy, spicy, and unbelievably addicting.
The holiday season typically involves a lot of great snacking. For some reason, I always associate spiced nuts with the holidays, especially Christmas and New Year’s Eve. I mean, you could enjoy spiced nuts any time of the year but I especially love snacking on spiced nuts with a sparkling holiday cocktail.
The plus side to eating nuts is that you get a lot of bang for your buck — a small amount is filling and will leave you satisfied. Plus you can be reassured that pecans also have lots of vitamins and minerals, and very little saturated fat. According to the Georgia Pecan Commission, pecans have “so many health benefits, they are referred to as nutrition in a nutshell.”
And the butter in this spiced pecan recipe, well…butter just tastes good.
These spiced pecans have amazing flavor. First of all, toasted pecans on their own are phenomenal. Add in butter, brown sugar, cinnamon, cayenne, and a touch of dried orange peel and you’re pretty much in off-the-charts amazing flavor territory.
Warning: I actually give most of these away because there is no doubt in my mind I would eat the entire batch. They make a great gift, placed in a jar with a pretty ribbon tied around the top.
Try these other recipes for glamorous nuts (never thought I’d say “glamorous nuts” on Rachel Cooks):
- Sugar-Free Cinnamon Roasted Almonds
- Vanilla Bean Candied Walnuts
- Olive Oil Roasted Almonds
- Smokey Roasted Almonds
- Raspberry Chipotle Candied Pecans
- Sweet and Spicy Candied Bourbon Pecans
- Moroccan Spiced Nuts from Girl Versus Dough
- Chocolate Chili Spiced Pecans from Healthy Seasonal Recipes
- Chili Lime Spiced Almonds from Dinners, Dishes and Desserts
- 1 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon dried ground orange peel
- 1 pound pecan halves (about 4 cups)
- 4 tablespoons unsalted butter
- 1/3 cup packed light brown sugar
- 2 tablespoons water
- Line a half sheet pan with parchment paper and set aside.
- Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.
- Place the nuts in a medium skillet over medium heat. Cook, stirring nearly constantly, for 4 to 5 minutes until they start to brown and smell like they are toasting.
- Add the butter and stir until melted. Add the spices and stir until combined. Add sugar and water, stirring until the mixture thickens and coats the nuts, approximately 2 to 3 minutes.
- Transfer the nuts to the prepared pan and separate them with a fork. Cool completely before transferring to an airtight container for storage.
Nutrition Information:Yield: 16 Serving Size: 1/4 cup
Amount Per Serving: Calories: 236 Total Fat: 23g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 19g Cholesterol: 8mg Sodium: 134mg Carbohydrates: 8g Fiber: 3g Sugar: 5g Protein: 3g
Husband’s take: I think I sent these off with my neighbor before he had a chance to try them. Sorry, Ben! Julie loved them though.
Changes I would make: None!!!