These are handy to keep in the freezer. They are perfect upon a salad, ice cream or just a snack. They don’t need to be thawed, you can just take out the the freezer when ready to eat and have at it. You need a half sheet pan and some parchment paper to make them.
Spiced Pecans
- 6 tablespoons (3/4) butter
- 1-pound pecans
- 1/4 cup of sugar; if you like things sweeter use ½ cup
- 2 tablespoon spice mix of equal parts cinnamon, cumin, paprika, ground caraway, white pepper and nutmeg.(one teaspoon each)
To make the spice mix use 1 teaspoon to get your 2 Tablespoons for one batch of pecans. I use 1 Tablespoon of each spice and put in a small bell jar and will have lots left over. I use the spice for other nuts like walnuts, blueberry quick bread, another batch of pecans and am thinking of trying it on roasted chickpeas. But stick to just 1 teaspoon per spice if you don’t want any leftover.
Preheat oven to 350 degrees. Heat the butter in a large sauté pan until foamy. Add the pecans and stir. Then add the sugar and stir to coat. Add the spice mix and thoroughly stir so that the nuts are mix well with the spices. Cook for about 5 minutes or until the butter has been absorbed and the pecans are well coated. Then pour nuts on a sheet pan lined with parchment. Bake them for about 15 minutes. Depending on how much sugar you use, you will get some brittle like pieces on the nuts and some leftover spiced sugar. Once they are cooked take out and cool. When cool enough to touch, fluff up or loosen the pecans with your hands on the tray and cool some more. This will make more than you probably need so store the remaining pecans in a Tupperware container and into freezer, minus the ones you have already eaten. These pecans are so addicting!
