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As a complement to our candied pecans, these spiced pecans will keep you warm on cold nights!

  • 2 cups pecan halves
  • 1 tablespoon sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon canola oil.

  1. Preheat oven to 375 degrees.
  2. On a rimmed baking sheet, place pecans in a single layer. Bake until lightly toasted (5 to 7 minutes).
  3. In a small bowl, combine sugar, garlic, cumin, salt, cinnamon, and cayenne.
  4. In a medium nonstick skillet, heat canola oil over medium heat. Add nuts and stir to coat. Add seasoning mix, stirring until nuts are coated.
  5. Remove pecans to a paper towel or sheet of parchment paper to cool.

Recipe is provided courtesy of Dennis and Pam Boettcher.*Note: these are not the same as our Cajun Spiced Roasted Pecans.  

Another take on a delicious classic. This one comes with a disclaimer: "Nuts will burn quickly in the oven or on the stovetop. Do not try to multitask while toasting nuts."

  • 6 tablespoons melted butter
  • 2 teaspoons Tabasco
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon cinnamon
  • 1/8 teaspoon cumin
  • 1/8 teaspoon ginger
  • 4 cups pecan halves

  1. Preheat oven to 300 degrees.
  2. Mix butter, Tabasco, Cajun seasoning, cinnamon, cumin, and ginger in a large mixing bowl.
  3. Add pecans and toss to coat.
  4. Spread pecans in a single layer on a large baking sheet and bake for 10 to 12 minutes, stirring after 5 minutes and again at 8 minutes.

"Spiced nuts will keep, tightly covered, for several weeks, assuming no one knows where you've hidden them." 

Recipe is provided courtesy of Dennis and Pam Boettcher.*Note: These are not the same as our Cajun Spice Roasted Pecans