The last few months at work have been crazy for me, and that’s left me little time to blog and try new recipes. The good news is that I have a fair bit of time off over the holidays, and I plan on cooking and blogging up a storm. Stay tuned!
I was putting a Christmas gift basket together for my boss this week and I thought it would be nice to include something homemade. These pecans are just the right amount of sweet and spicy, and once packaged up in a cute jar with some holiday trim, they make really easy personal gifts.
- These aren’t overly sweet.Feel free to add a couple tablespoons of sugar if you want them to be more like candied pecans.
- They also aren’t overly spicy. Again, feel free to add more chili and cayenne if you want a real kick!
- Leftovers would be really good sprinkled on a salad. I don’t suspect they’ll stick around long enough for that in this house!
- 4 cups raw pecans
- ½ cup maple syrup
- 1 tsp cinnamon
- ½ tsp salt
- ½ tsp cumin
- ¼ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp chili powder
- ¼ tsp cayenne pepper
- ⅛ tsp allspice
- Preheat oven to 375 degrees.
- Line a rimmed baking sheet with foil or parchment paper.
- Place all ingredients in a large bowl and toss to combine.
- Spread pecans in a single layer on the baking sheet.
- Bake for 15 minutes, stirring every 5 minutes or so.
- Remove baking tray from oven and spread the nuts onto a large plate in a single layer, ideally not touching each other.
- Place plate in the fridge for 10 minutes (this cools the nuts and makes them extra crispy).
- The pecans can be stored at room temperature in an airtight container up one week.