Spicy Candied Pecans (or Walnuts)
Here’s another one of the appetizers served at our Beat the Winter Blues Party . I’ve tried a number of recipes for candied nuts over the years, but my favorite is this. (Judging from responses to these sweet and savory bites, I’m not alone.) I’ve made it with both pecans and walnuts, and though I love walnuts, pecans definitely have the edge here – something about their sweetness offset by the savory heat of the spices is just right.
Spicy Candied Pecans
Preheat oven to 350°F.
- 4 cups pecans
Spread the nuts in a shallow pan (either a broiler pan or a jelly roll pan will do.) Roast for 8 minutes.
Remove from the oven and drizzle on to the hot nuts…
- 1/4 cup maple syrup (grade B is darker and has a bit more maple-y flavor)
- 1/4 cup brown rice syrup
Stir to coat well, and then pop them back into the oven to roast another 10 minutes.
While the nuts are roasting, in a small bowl mix together:
- 2 T. sugar
- 1 t. ground cumin
- 1/2 t. chili powder
- 1 t. salt (or 1-1/2 if using Kosher)
- 2 t. paprika
- 1/8 t. (to as much as 1/4 t.) cayenne pepper
Place a piece of parchment paper on the counter and wait – (have you noticed that smell in your kitchen? ah!) When the nuts come out of the oven for the second time, quickly sprinkle the spices over them and mix well to coat. Quickly spread the candied nuts onto the parchment paper to cool, breaking the clumps apart with your fingers when they’re just cooled down enough to touch. Store airtight. (These make a nice gift too, in a pretty container or vintage jar.)
Serving suggestions: These are absolutely wonderful in a salad. I’ll give a favorite salad to utilize these nuts in an upcoming post. You can chop them up and roll a log of chevre over them and serve with crackers or crusty baguette. Or chopped and scattered over green beans or yams or – . And always as they are, straight from the jar, with nothing but your fingers.
This recipe came by way of my dear friend Carolyn, and to her, from another friend. That’s the way it goes with good eats. The original recipe called for corn syrup. I’ve replaced it with brown rice syrup, and not only is their taste improved (yes, hard to believe), but they’re crunchier and healthier too!
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