Description
5 minute spiced pecans are cooked on the stove top. They are sweet, crunchy, and slightly spicy. They make a great snack or appetizer to a meal. They are good in salads, yogurt, oatmeal etc. They would also make a great edible gift.
Ingredients
Units
Scale
- 1/4 cup coconut sugar
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- Optional: Pinch to 1/8 of a teaspoon of cayenne pepper, depending on how spicy you like it.
- 1 cup raw pecans*
- 1 tablespoon coconut oil (or can sub butter)
- Optional: course sea salt
Instructions
- In a small bowl mix together the sugar and the spices.
- Heat a large nonstick skillet on medium high heat. Lay a silpat mat or a large sheet of parchment paper onto the counter right next to the pan you will be cooking the nuts in.
- Once the pan has heated up add all of the ingredients to the pan. Use a spatula to stir the nuts constantly for about 4 to 5 minutes, or until the sugar has melted. The sugar will still be in a sort of gloppy form, that’s okay, but there shouldn’t be any more granules of sugar.
- Working quickly pour the pecans onto the parchment paper/silpat mat and quickly use your spatula to spread out the nuts as much as possibly. It’s okay if some clumps remain but you don’t want them to be in a huge pile. Quickly sprinkle on the course sea salt so that it sticks onto the melted sugar. This step is completely optional.
- Once cooled completely use your fingers to break up the bigger clumps as needed. Transfer to an air tight container or a jar and store at room temperature for up to a month. Enjoy them as a snack or in salads, oatmeal, yogurt etc. They also make a great edible gift.
Notes
You could also sub other nuts or seeds: almonds, walnuts, cashews, pepitas etc. Or you could do a mixture.
Spiced nuts adapted from my Honey Roasted Beet Salad with Whipped Goat Cheese recipe
