I love nuts. Pecans. Walnuts. Pistachios. Filberts. Almonds. Macadamias. Simply put, I’ll eat nuts in virtually any form; however, I particularly love a roasted nuts. Especially a sweet and spicy nut, like these. You can certainly dial down the cayenne, but the juxtaposition of sweet & spicy is a huge favorite of mine. These are great on their own, particularly with a cold beer, or they are a great salad topper. These pecans are also a wonderful hostess gift, and I’ve also given them as Christmas gifts – they are always a big hit.
One cup of these will be reserved for tomorrow’s spinach salad. My mother and sister are coming over for lunch, and yes, we’re all cooking. We’ve done the Mother’s Day lunch in a restaurant before, and it’s never very impressive, likely because of the sheer volume of customers. And, honestly, we all just love to cook, so there you go.
Back to the pecans, as I said, one cup will be reserved for the salad, but the other two cups are fair game.
ly certain that my husband and I will make a dent in them tonight while watching Avatar.
Have a great Saturday everybody!
Sugar & Spice Roasted Pecans Printable recipe
3 cups shelled pecans
2 cups very warm water
1/2 cup sugar + 6 tablespoons sugar
3 tablespoons chili powder
1/2 teaspoon cayenne (you can substitute any cajun spice mix, just make sure it’s salt-free)
Preheat oven to 350 degrees.
In a 4-cup measure, stir together warm water and 1/2 cup sugar, until sugar dissolves.
Add pecans, and soak for 10-15 minutes.
Drain pecans and set aside.
In a gallon bag, combine remaining sugar, chili powder and cayenne; shake to mix.
Add drained pecans to bag, seal, and shake until pecans are well-coated.
Pour pecans onto a parchment-lined baking sheet, and bake at 350 degrees for 15 minutes.