When it comes to taste and satiety (and protein, fiber, yadacetera), nuts are where the party’s at. For me, roasted walnuts and pistachios serve as terrific on-the-go snacks, but I’ve been meaning to give the ever-photogenic pecan another try.
Lo and behold! These Sweet and Spicy Pecans provide an irresistible combination of sweetness, tang, and crunch. They complement almost any dish–salads, breakfast porridge, quinoa, or even chicken. Here’s a slightly modified version of the recipe I found on the Whole Foods website (halving the amount and removing the ginger). I bet other spice combinations also delight. Enjoy!
1 tbsp butter
1 tbsp brown sugar
1/2 tbsp maple syrup
1/4 tsp sea salt
1/4 tsp nutmeg
1/4 tsp cinnamon
1/8 tsp cayenne pepper
2 cups pecan halves
Preheat the oven to 300°F.
Melt butter with brown sugar and maple syrup in a medium saucepan.
Remove from heat and stir in salt and spices.
Toss pecans in mixture, and lay out on a cookie sheet.
Bake for 30 to 45 minutes depending on how toasted you like your pecans. (Stir once during baking.) Remove from oven and allow pecans to cool on the cookie sheet. Store pecans in an airtight container.