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Savory Salty and a little bit Sweet Pan Roasted Pecans

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I really enjoy these pecans,  they are delicious and not too sweet. I like offering a mix of snacks and refreshments for the Christmas season, and this one fits both sweet and savory. They are a perfect nibble to offer your guests and tuck into holiday baskets for those you love.

I have made several batches of these delicious nuts, and I have learned along the way a couple of minor changes to the process. But I will say this, you must make these nuts, they have an exotic flavor that is superb!

Take note: You will want to have your ingredients ready, as the recipe indicates. This recipe works up fast!

Savory Salty and a little bit Sweet Pan Roasted Pecans, lots of spice not too much sugar.
Savory Salty and a little bit Sweet Pan Roasted Pecans

Savory Salty and a little bit Sweet Pan Roasted Pecans
adapted from: Urban Pantry

2 C pecan halves
1/4 c oil
3 T sugar

3 T sugar
1 1/8 t salt
1 t cinnamon
1 t nutmeg
1 t turmeric
1 t paprika
1 t ginger
1/4 - 1/2 t ground chipotle peppers or cayenne pepper (use full measure for a bit of heat)

Combine the 3 T sugar and all spice ingredients listed above in a large bowl. Whisk to combine and mix well, set aside.

Heat the oil in large flat bottom saute pan on high heat when oil begins to ripple in the bottom of the pan, reduce heat to medium-high, add pecan halves begin stirring constantly until they are fragrant and beginning to turn a deep golden brown. Quickly rearrange pecans to the side of the pan and sprinkle the remaining sugar directly on the bottom of the pan.


Sprinkle the sugar over the exposed side of the pan. Just as quick, cover the sugar with the pecans and continue to stir and move the entire contents around the pan to avoid over browning. Continue stirring until the sugar has dissolved and caramelized.

Important: do not let sugar or pecans burn, remove the pan from heat for a moment while continuing to stir, if too hot. 

When pecans are caramelized, immediately transfer the pecans to the sugar and spice mixture in the large bowl. Quickly stir, stir, stir to coat each pecan with the sugar-spice mixture. All of the spice mixture in the bowl will be used in coating the pecans.

Cool pecans completely, store in a covered container.

Savory Salty and a little bit Sweet Pan Roasted Pecans, lots of spice, not too much sugar.

Enjoy!

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this post shared with:
our simple homestead blog hop @ oak hill 
waste less wednesday @ skip the bag
funtastic friday 106 @ olives and okra
foodie friday friends @ walking on sunshine
friday favorites @ diary of a real housewife
celebrate it @ the freshman cook
foodie friday @ rattlebridge farm
weekend potluck @ better baker
dishing it and digging it @ rustic and refined
weekend cooking @ beth fish reads
the art of homemaking 137 @ pilgrims and other strangers
melt in your mouth mondays @ make ahead meals for busy moms
tuesdays at our home 197 @ our home away from home
homesteader hop @ homesteading with a heart
homestead blog hop 115 @ not so modern housewife
hearth and soul @ apriljharris.com
whats for dinner @ the lazy gastronome

8 comments

  1. Oh hum. I'm looking for munchie treats for News Year's Eve. These would be perfect. Thanks!

    ReplyDelete
    Replies
    1. Your welcome, they are a bit exotic with the spices used.

      Delete
  2. Perfect recipe for parties! Thanks for sharing with us at Funtastic Friday!

    ReplyDelete
  3. One of my co-works gave me pecans for Christmas. They were great, but I bet with that little bit of kick from the peppers these would be amazing. Thanks for sharing on the Waste Less Wednesday Hop!

    ReplyDelete
  4. Ooo... these sound and look yummy! Thanks for sharing at DI & DI! Happy New Year!

    ReplyDelete

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