Sweet & Savory Spiced Pecans
This is one of those recipes that makes you want to snack and snack some more. You’re going to love the taste and flavor of these Sweet and Savory Spiced Pecans. Grabbing them by the handful every time you walk by the bowl is certain to be happening in your very near future.
And if you love to snack as I do, you’re not going to want to miss these Orange Cranberry Scones either! Perfect for breakfast or lunch!
Sweet & Savory Spiced Pecans
It’s hard to narrow it down to my favorite nut but I’d have to say that pecans are pretty high up on there on the list. I love their flavor and light crunch and I also really like adding them to my cookies and other trail mix snacks as well. A little toasty taste is an added plus.
What I enjoy about this simple snacking recipe is that it gives me a huge flavor combination that I really crave during the holiday time. Making up a batch of these pecans and having them out on the table means that I can have this delicious treat anytime that I want.
Ingredients needed to make Spiced Pecans
- 1 Tablespoon of fresh rosemary leaves, finely chopped
- 2 teaspoons of ground cinnamon
- 1 teaspoon of ground cardamom
- ¾ teaspoon of allspice
- ½ teaspoon of ground cloves
- ¼ teaspoon of ground cayenne
- ½ teaspoon of fine sea salt
- ¼ teaspoon of black pepper
- ¼ cup of unsalted butter
- 1/3 cup of honey, preferably local
- 2 Tablespoons of maple syrup
- 4 cups of whole pecans
- ¼ cup of raw cane or other large grain sugar, for dusting
How to make Sweet and Savory Spiced Pecans
- Place top oven rack in the center position and pre-heat oven to 350°F. Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking mat. Set aside.
- Combine rosemary, cinnamon, cardamom, allspice, cloves, cayenne, salt, and black pepper in a small bowl. Stir to combine and set aside.
- Add butter to a small skillet set over medium heat. When the butter is mostly melted, add the honey and maple syrup and stir to combine. Heat for 1-2 minutes or until heated through. Remove from heat and set aside.
- Place pecans in a large bowl and pour the melted butter mixture on top. Add the spice mixture and stir until the pecans are completely coated in both.
- Transfer the coated pecans to the prepared baking sheet and spread into a thin, single layer without overcrowding. Place the baking sheet in the preheated oven and bake for 30 minutes, giving the pecans a good stir after 15 minutes.
- Remove from oven and cool for 5-10 minutes. Sprinkle half the coarse sugar on top and stir to combine. Repeat with the remaining sugar and cool completely. Serve immediately or store in an airtight container for 2-3 weeks.
When trying a new recipe, I will make it as suggested unless I know it will be too spicy.
Adjust to your own liking on the next batch. More cinnamon or salt, less pepper – make it your own.
Are they more than a snack?
Why yes they are!
Great to throw on a salad.
Everyone’s favorite potato at this time of year – adds a little crunch to your sweet potatoes.
What about on top of desserts like this CREAMY NO-BAKE PUMPKIN PUDDING?
Mix in popcorn.
A great gift idea
If you are doing homemade gifts for family members, friends, or co-workers, these make great gifts.
Use a container such as a mason jar or gift tin to package as a gift. Add a label they must be eaten within 2 – 3 weeks, but I bet they won’t last that long.
Sweet & Savory Spiced Pecans
This is such a simple snacking recipe.
Ingredients
- 1 Tablespoon of fresh rosemary leaves, finely chopped
- 2 teaspoons of ground cinnamon
- 1 teaspoon of ground cardamom
- ¾ teaspoon of allspice
- ½ teaspoon of ground cloves
- ¼ teaspoon of ground cayenne
- ½ teaspoon of fine sea salt
- ¼ teaspoon of black pepper
- ¼ cup of unsalted butter
- 1/3 cup of honey, preferably local
- 2 Tablespoons of maple syrup
- 4 cups of whole pecans
- ¼ cup of raw cane or other large grain sugar, for dusting
Instructions
Place top oven rack in the center position and pre-heat oven to 350°F. Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking mat. Set aside.
Combine rosemary, cinnamon, cardamom, allspice, cloves, cayenne, salt, and black pepper in a small bowl. Stir to combine and set aside.
Add butter to a small skillet set over medium heat. When the butter is mostly melted, add the honey and maple syrup and stir to combine. Heat for 1-2 minutes or until heated through. Remove from heat and set aside.
Place pecans in a large bowl and pour the melted butter mixture on top. Add the spice mixture and stir until the pecans are completely coated in both.
Transfer the coated pecans to the prepared baking sheet and spread into a thin, single layer without overcrowding. Place the baking sheet in the preheated oven and bake for 30 minutes, giving the pecans a good stir after 15 minutes.
Remove from oven and cool for 5-10 minutes. Sprinkle half the coarse sugar on top and stir to combine. Repeat with the remaining sugar and cool completely. Serve immediately or store in an airtight container for 2-3 weeks. Enjoy!
More Recipe Ideas For Snacks
Monster Munch, but maybe we’ll call it Turkey Treats
Pumpkin Cheesecake Dip – only 3 ingredients
I’ve included affiliate links to Amazon for you to find some products easier. I may receive a small commission, but the price is the same for you. It just helps my blog out.
Happy Travels,
Rosemary
Yum! These will be gone in a flash with my crew!!
Something easy the girls could stir up.
These sound so good and they are a great gift to give neighbors or coworkers.
It’s so easy to make up several batches for this reason. And they are so good.