Holiday Spiced Roasted Pecans

Andy Anderson !

By
@ThePretentiousWichitaChef

When I have houseguests during the holidays, I always maintain some serving stations around the house.

These casual areas have bottles of wine (red/white) and snacks. This is one of my guests favorite snacks to nosh on, and with a dozen people in the house, I can go through about 10 cups of these a day.

I only have one good photo of these babies, but the recipe is fairly straightforward.

So, you ready… Let’s get into the kitchen.


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Rating:

Comments:

Serves:

Several

Prep:

10 Min

Cook:

10 Min

Method:

Bake

Ingredients

PLAN/PURCHASE

3 Tbsp
sweet butter, unsalted
1/2 c
coconut sugar
1 pinch
cayenne pepper, or to taste
1/4 tsp
cinnamon, or to taste
2 c
pecan halves

Directions Step-By-Step

1
PREP/PREPARE
2
Place a rack in the middle position, and preheat the oven to 400f (205c).
3
Add the butter to a small saucepan, and melt over medium low heat until the foaming subsides.
4
Add the coconut sugar, cayenne pepper, and cinnamon to the melted butter and mix to combine.
5
Bring the mixture up to a simmer, as you continue to stir.
6
Chef’s Note: I love the added dimension of flavor that the coconut sugar gives to these pecans. You can, if you choose, substitute some (more traditional) dark brown cane sugar.
7
Chef’s Tip: If you are going to use dark brown cane sugar, then reduce the butter from three tablespoons, down to two.
8
Add the pecans and fold several times, until they are completely coated in the mixture.
9
Chef's Note: The recommended amounts of butter are only a place to start. Depending on the dryness of your sugar, you might need to add a bit more. The mixture should have the viscosity of a caramel sauce.
10
Spread the coated pecans out in a thin layer on a parchment-lined baking sheet.
11
Place in the preheated oven for 8 minutes.
12
Remove from the oven, and allow them to completely cool, about 30 minutes
13
PLATE/PRESENT
14
Break apart the pecans, place on a serving dish, and then stand back. Enjoy.
15
Keep the faith, and keep cooking.

About this Recipe