Irresistible Spiced Pecans
This time of year, I am always on the lookout for new and easy appetizers to add to my holiday repertoire. Even though we all know we shouldn’t, there’s an awful lot of snacking going on between Thanksgiving and New Year’s.
Recently, I found this easy and totally addictive recipe for spiced nuts and knew it was the perfect light Thanksgiving appetizer to go along with festive cranberry margaritas. What a great combo! There was a lot of sweet and salty going on in both the nuts and the margaritas. The spices give the nuts a hint of barbeque flavor with a little heat, and the sugar balances the flavors to keep them from being too spicy. As I said, totally addictive—to the point where it was a good thing I was super busy making the turkey gravy so I could turn my back on snacking on more of the nuts. I have to confess, though, that the cranberry margarita came with me to the cooktop.
Hope everyone had a happy Thanksgiving!
One year ago: Creamy Cauliflower Cheddar Soup
Two years ago: Pumpkin Bars
Irresistible Spiced Pecans
Ingredients
- 2 1/2 cups of pecans
- 2 tbl. of unsalted butter
- 1 tsp. of ground ginger
- 1 1/2 tsp. of ground cumin
- 1 tsp. of kosher salt (Morton)
- 1/4 tsp. ground cayenne
- 2 tbl. granulated sugar
- 1/2 tsp. low sodium soy sauce
- Red pepper flakes for sprinkling (optional)
- Extra granulated sugar for sprinkling (optional)
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Directions
Preheat the oven to 350o F. Line a large, rimmed baking sheet with nonstick aluminum foil.
In a large skillet, melt the butter. Then, mix together the ginger, cumin, salt, cayenne and granulated sugar and add to the butter. Add the soy sauce.
Add the nuts and toss until nuts are warm and coated with the spice mixture.
Spread nuts on a baking sheet and bake for about 8 to 10 minutes or until they are lightly toasted. (Mine were done in exactly 8 minutes, and were delightfully crisp.) Let cool.
If they’re not spicy enough for you, sprinkle with red pepper flakes. If they’re too spicy for you, sprinkle with some granulated sugar.
Source: Adapted from a Cookie Madness recipe