Spiced Pecan Recipe

I kind of feel stupid for posting a post on nuts when there are so many other things to talk about right now. I have several friends and family members going through some shit and nuts doesn’t make the list of important topics.

However, I just made this and it was kind of therapeutic. The whole stirring, melting and mixing kind of occupies your mind and is a nice distraction. And it smells scrumptious! If you don’t like spice, just omit the pepper.

This is my friend Ginny’s recipe. I hope my nuts come out as good as hers.

1 tsp kosher salt

1/2 tsp each of:

  • Ground cumin
  • Cayenne pepper
  • Ground cinnamon
  • Dried ground orange peel (you can buy this at spice store or just grate some orange and nuke in microwave)
  • 1 pound (16 oz) pecan halves
  • 4 tbsp unsalted butter
  • 1/4 cup packed light brown sugar
  • 2 tbsp dark brown sugar (or just use light)
  • 2 tbsp water
  • Directions:
  • Line a half sheet pan with parchment paper and set aside.
  • Mix the salt, cumin, cayenne, cinnamon and orange peel together in small bowl and set aside.
  • Place nuts 🥜 in a cast iron skillet and set over medium heat. Cook, stirring frequently for 4 to 5 minutes until they just start to brown and smell toasted. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until mixture thickens and coats the nuts, approximately 2-3 minutes.
  • Transfer the nuts to the prepared sheet pan and separate them. Allow nuts to cool completely before transferring to airtight container for storage. Can be stored up to 3 weeks.
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