Thursday, January 23, 2014

Spiced Pecans

Have you ever tried or made spiced pecans?  I did for the first time during the holiday season, and we really liked them.  They were quite easy, and had a lovely sweet/spicy nuttiness.  I got this recipe from Alton Brown.  The only change I would make for next time would be to slightly toast the nuts before spicing them - bake them in a 350 degree F oven for 5 to 10 minutes - as I thought the finished nuts needed just a bit more bite. 





Alton's Spiced Pecans

  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon dried ground orange peel
  • 1 pound pecan halve, slightly toasted
  • 4 tablespoons unsalted butter
  • 1/4 cup packed light brown sugar
  • 2 tablespoons packed dark brown sugar
  • 2 tablespoons water
Line a half sheet pan with parchment paper, wax paper or a silpat and set aside.  Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.  Place the slightly toasted nuts in a 10-inch cast iron skillet and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown.  Add the butter and stir until it melts.  Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, approximately 2 to 3 minutes.  Transfer the nuts to the prepared sheetpan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored up to 3 weeks - if they last that long!

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