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
- Preheat oven to 375 degrees.
- On a rimmed baking sheet, place pecans in a single layer. Bake until lightly toasted (5 to 7 minutes).
- In a small bowl, combine sugar, garlic, cumin, salt, cinnamon, and cayenne.
- 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.
- Remove pecans to a paper towel or sheet of parchment paper to cool.
Recipe is provided courtesy of Dennis and Pam Boettcher.
Roasted Spiced Nuts
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
- Preheat oven to 300 degrees.
- Mix butter, Tabasco, Cajun seasoning, cinnamon, cumin, and ginger in a large mixing bowl.
- Add pecans and toss to coat.
- 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." -- says the recipe courtesy of Dennis and Pam Boettcher.
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