Spicy Sweet Roast Pecans

These super simple roast nuts were really addictive, and oh so good with a nice ice-cold beer of choice. I tried the recipe with a mix of pecans and almonds, but I would recommend skipping the almonds; the pecans were way better. The spice mix got buried in the nooks and crannies of the pecans, and tasted amazing when roasted with the butter.

I really liked the spice combo on these; curry, cinnamon, cayenne pepper, cumin, and a little brown sugar to round everything out. I was a little concerned that the large curry ratio would be overwhelming, but the flavor was balanced, and we didn’t find the curry overpowering. The only change I made to the spice ratio was dropping down the salt to one teaspoon, as I thought two would be too much.

 

Spicy Sweet Roast Pecans

Adapted from Williams-Sonoma
Makes about 4 cups
 
4 tablespoons unsalted butter
1 tablespoon curry powder
1 tablespoon firmly packed brown sugar
1 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1 teaspoon salt (I used a fine grain sea salt)
1 pound (16 oz) pecans 
 

Preheat an oven to 350°F. Line a rimmed baking sheet with aluminum foil for easy clean-up.

In a large saucepan (I used a 3 quart pan) combine the butter, and all spices. Turn heat to medium, medium low, stirring occasionally,until the butter is just melted and the flavors of the spices are released, 2 to 3 minutes.

Using a spatula or wooden spoon, add the nuts to the spice mixture and toss to coat evenly. Spread the nuts in a single layer on the prepared baking sheet. Bake until deep golden brown, about 15 minutes.  Carefully slide the foil and nuts onto a wire rack and let cool completely.

Store cooled nuts in an airtight container or a plastic freezer bag at room temperature for up to 2 days. Or, nuts can be refrigerated for up to 2 weeks; bring the nuts to room temperature before serving.


Comments

  1. JEvans says

    I’ve made these nuts a few times now and they never seem to stay around long. They’re kind of addicting. I meant to make them for people to snack on before Thanksgiving dinner, but I didn’t get to it. I’ll have to do them well before Christmas so we don’t miss out. Thank you!

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