Ordinary nuts are fine for everyday snacking, but for a nibble to serve with drinks before a special dinner – for guests, or just the two of you – try these Spiced Pecans. Their salty, sweet spiciness pairs perfectly with a cocktail or a glass of wine (try a buttery Chardonnay) – or cider. Make them any time of year, but I find myself drawn to these in the fall, something about the combination of warm spices (cumin, paprika, cayenne) with the thick butter and brown sugar glaze. I want them when the weather cools, dark comes early, and we’re cozying up.
Making Spiced Pecans is almost as easy as popping open a can of nuts. Toss the pecans with melted butter and a mix of brown sugar and spices, and toast them for 15 minutes, stirring once.
For the prettiest presentation, use pecan halves, not chopped pecans. Bags of pecan halves will inevitably contain some broken pieces (as mine did for this post), but the more “whole” halves, the better. Pecans are expensive – if you can find them in bulk for a good price, stock up and store them in the freezer. And keep your eyes open as you shop: my local grocery store sells outrageously expensive small packages of pecans in the baking aisle, and larger, less expensive bags in the produce section on the shelf with the dried fruits.
Making these ahead and what to do with leftovers:
- Spiced Pecans will keep in a covered container for a week, so make them ahead or keep leftovers within that timeframe.
- These are a great addition to a salad. Just one idea: scatter them over baby spinach tossed with goat cheese, dried cherries, and a sweet/tangy dressing such as the fig, balsamic or pomegranate variation of my basic vinaigrette.
For a complete fall menu that features this dish, see my post for Saturday October 17, 2020.
Spiced Pecans
Store these pecans in an airtight container for up to a week.
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons light brown sugar
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- ¼ to ½ teaspoon cayenne, to taste
- 1 teaspoon Diamond Crystal kosher salt, or ½ teaspoon Morton’s, divided
- 2 cups (8 ounces) pecans (halves and large pieces)
Directions
- Step 1 Heat the oven to 350 degrees. Line a baking sheet with parchment.
- Step 2 Melt the butter.
- Step 3 In a small bowl, combine the brown sugar, spices and ¾ teaspoon of the salt (3/8 teaspoon if using Morton’s).
- Step 4 Put the pecans into a medium bowl, pour in the melted butter, and toss to combine. Add the sugar mixture and toss until the pecans are evenly coated. Transfer the pecans to the prepared baking sheet and spread them out to a single layer.
- Step 5 Bake the pecans for 15 minutes, stirring once halfway through. Remove the baking sheet to a cooling rack. Sprinkle the pecans with the remaining salt. Cool the pecans completely before serving.
