Saturday, December 17, 2011

Spiced Candied Pecans.

We had pecans left over from the chocolate pecan pie, and I was needing a snack, so I whipped up a batch of spiced candied pecans.  Super easy, so long as you watch them while they’re cooking, lest you burn the cr@p out of them (which I’ve done, many a time).

Pecans in any form make a great snack, as they’re high in monounsaturated (aka healthy) fats, omega-3 & 6 acids, vitamin E, thiamin, copper, and manganese, have zero cholesterol, and one ounce contains about 3 g of protein. 

A lot of people typically either make sweet candied pecans, or spicy pecans.  Me, I like to use as many of my taste buds as possible, so I make them sweet AND spicy.  Taste buds = BLOWN.



2 cups pecan halves

2 tbsp melted light butter

1/4 cup packed brown sugar

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1 teaspoon ground cinnamon

1/4 tsp smoked paprika

1/4 tsp chili powder

1/4 tsp ground cloves

1/2 tsp nutmeg


1. Preheat oven to 300 degrees F.  Line a cookie sheet with aluminum foil.

2. Combine all the above ingredients in a large bowl & toss until well combined.

3. Pour coated pecans onto the cookie sheet & bake for about 20 minutes or until you can start to smell them cooking.  Keep an eye on them—if your oven is sometimes distempered, start checking on them periodically around 15 minutes in. 

4. Fill a 1 quart ziploc bag with 1/2 cup of white sugar.

5. Once you take the pecans out of the oven, let them cool for about 5 minutes, then scoop them into the ziploc, close it up, & shake liberally to coat with the sugar.





Makes about 8 servings (1/4 cup per serving).



Calories 225.0

  Total Fat 20.7 g

  Saturated Fat 2.0 g

  Polyunsaturated Fat 6.5 g

  Monounsaturated Fat 11.4 g

  Cholesterol 0.0 mg

  Sodium 24.0 mg

  Potassium 134.5 mg

  Total Carbohydrate 12.9 g

  Dietary Fiber 2.6 g

  Sugars 10.2 g

  Protein 2.5 g

Shared on 33 Shades of Green's Tasty Tuesdays

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