Spicy Candied Pecans
Updated: Jun 16
These candied nuts can turn a dessert from ordinary to wow. They make a great topping for ice cream (even better with a little chocolate), gluten-free sweet potato or apple pie or bananas foster, one of my favorites.
Elevate any savory dish with these candied nuts as well. Put them in an arugula and pear salad or add to a vegetable dish like green beans or roasted brussel sprouts.
You can substitute any nut in place of the pecans. Cashews and walnuts are particularly good with this recipe. I highly recommend using coconut palm sugar – it has a much more complex flavor and it’s unrefined. And, it does not taste like coconut. It’s made from the nectar of the flower on coconut trees not the actual coconut.
1 cup coarsely chopped pecans 1/4 tsp cumin 1/4 tsp cinnamon 1/4 tsp cayenne pepper, more or less depending on your preference for heat
2 pinches salt 1 Tbsp coconut palm sugar or brown sugar 2 Tbsps maple syrup
Spray a sheet of parchment or 12″ long piece of tin foil with oil spray and set aside.
Heat a non-stick skillet over a medium-high flame for 2-3 minutes. Add the chopped nuts and toast them, tossing constantly for 2 minutes.
Add the spices and toss for another minute. This toasting will help intensify the flavor of the nuts and spices.
Add the sugar and maple syrup and shake the skillet to get the nuts coated. Cook, shaking the pan for another minute.
Spread the nuts out on the tin foil and let cool.
Store in the freezer.