1 Video | Photo: Spiced Pecans Recipe
Ingredients
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon dried ground orange peel
- 1 pound pecan halves
- 4 tablespoons unsalted butter
- 1/4 cup packed light brown sugar
- 2 tablespoons packed dark brown sugar
- 2 tablespoons water
Directions
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 10-inch 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 the mixture thickens and coats the nuts, approximately 2 to 3 minutes.
Transfer the nuts to the prepared sheetpan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored up to 3 weeks.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 52 reviews
By imcooked
Wildwood, MO
on March 26, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very tasty and addictive (even my picky eater daughter who doesn't like "spicy" couldn't stop eating them. The flavor is very good, however next time I am going to cut back a little on the cumin (the one flavor that seems to stand out on it's own more than any other. That said, I will probably cut back a little on the cayenne, too, since I think the cumin helps "cut" the cayenne. The cayenne as it is in the recipe as written is very subtle...tastes "warm", not "hot". I have only eaten these as a stand alone snack, but plan to incorporate into salads and maybe even try a few in a batch of brownies, and wait for reaction.
By Christnjoy
on January 28, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I thought "who would want an entire pound of candied pecans?", and made a half recipe since it was easy to do. What a mistake! I wanted to eat all 8 ounces of pecans there on the spot while they were still warm. This is an amazingly good recipe.
Like others I would like a slightly more orange flavor. So the second time I made the recipe I doubled the orange peel (since that is what I had on hand, and used walnuts.
This will be my go to recipe from now on.
By cyndisueabq
Albuquerque, NM
on January 27, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Made these at Christmastime. Everybody loved them! Just right for spiciness! Will make for SuperBowl but will try almonds. But have to make the pecans, too.
Read all 52 reviews