Spiced Pecans

Spiced Pecans – (recipe and instructions along with a video tutorial follow) – OK, I’m going to warn all of you ahead of time. These things are seriously addictive. Like crack addictive. I had to laugh at my husband last night when I told him I was making spiced pecans. He’s so cute because he had been wanting them lately and when I told him that I was making them he was like “You’re making the spiced pecans :D!” And I said “yeah”. And he said “Like, the ones :D”. And I said yeah”. And he said “Well, like how many are you making? :D” And I said “I’m making two pounds”. And then it was so cute because he got a very concerned look on his face and he said “Well, do you think that’s going to be enough?” And I laughed and said “Enough for what, it’s two pounds, what we’re you planning on doing with them?” And he said, “Well, you know, munching.” And I was like “a yeah, it’s two pounds”. I don’t know, maybe you had to be there. I was just surprised at the amount of excitement that I was getting over the spiced nuts. They are really super good though. And then you had to see his face when I told him that I was giving away three mason jars of them to go with a few peoples Christmas Cookies that they ‘re getting. Very sad face. Then I told him I’d make him two more pounds that he could hoard all to him self – a secret spiced pecan stash if you will, and that made him happy. So, anyway, spiced nuts are really great for the Holidays (Christmas, Thanksgiving, New Years) kind of time just to set out for people to munch on, but don’t stop there. I love to add these spiced pecans to salads. There is a salad that I make anytime I get the “salad job” at a get together. I use mixed greens, orange wedges, goat cheese and these pecans. Then I top it with an orange vinaigrette. So very yummy! They also make a welcome addition to a cheese plate. And, of course, you can bake with them. Oooo, or add them to a pasta dish. That would be yummy. I think I may try that this week since I already have the nuts made and everything. I’m making crab ravioli with Alfredo sauce tomorrow and I may throw some in – just to give you an idea. So, anyway, here’s the recipe. Happy Cooking everyone!

Ingredients
2 pounds of Pecans
1 1/2 cups sugar
2 Tablespoons olive oil
1 1/4 teaspoons Kosher salt
1/2 teaspoon black pepper
3/4 teaspoon cayenne
3/4 teaspoon allspice
1 Tablespoon Cumin
1 teaspoon chili powder
1 teaspoon ginger
3/4 teaspoon coriander
1 Tablespoon Cumin
1/2 teaspoon cardamom
1/2 teaspoon nutmeg

Instructions
1. Bring a large pot of water to a boil. Also, pre-heat your oven to 350°F.

2. While you’re waiting for your water to boil, place the sugar, olive oil, salt, pepper and spices into a large bowl. Stir them up really good. I use a rubber spatula and kind of mash the places where the oil is to break it up. Stir it until everything is evenly combined.

3. When your water comes to a rolling boil, pour your pecans in. Stir them up and leave them in there for one minute. Then drain them in a colander. Don’t leave them in there any longer then one minute. This is called “blanching your pecans”. “Blanch” is a culinary term that means to boil quickly (as in for a short amount of time but not necessarily one minute). It is often used to remove the skin from fruits or vegetables. There, now you’ve learned something today :D.

4. Once you’ve drained your pecans, put them in the bowl with the sugar and spice mixture.

5. Stir them until the sugar has “melted” onto the pecans and is sticking. Make sure you are getting the sugar/spice mixture from the bottom of the bowl too. Stir until the pecans are well coated.

6. Spread the spiced pecans onto a sheet pan (cookie sheet).

7. Bake them at 350°F until there is barely any liquid left on the pan, stirring them every 5 minutes during baking. Mine took around 20 minutes of baking. So I took them out of the oven and stirred them four times including the last time I pulled them out. Don’t skip the pulling them out and stirring them because the poor little spiced pecans that are hanging out on the sides will burn and then they won’t taste as yummy.

8. Remove them from the oven and let them cool completely before storing them. You don’t have to do anything fancy, just leave them on the sheet pan to cool.

9. Store your delicious spiced pecans in an airtight container.

Please enjoy this how-to video!