Recipes

Sweet and Spicy Roasted Pecans

Are you all ready for the big Super Bowl?  It’s so funny because I always get excited for the Super Bowl even though I’m not a fan of football. It’s a huge event that everyone talks about, so I think that is part of the excitement.  We never attend parties or have one ourselves.  But, we do build excitement in our own home around it.  We usually eat really healthy and the night of Super Bowl is one where we indulge a bit.  We have a few cocktails and eat some delicious food while sitting on the couch waiting for the half-time entertainment and watching for the fun commercials.  Ha!  I KNOW lots of you can related.  We have our menu all planned which includes blue cheese buffalo chicken meatballs, parmesan crusted carrots (I will be sharing soon), and sweet and spicy roasted pecans.

Today I am sharing the sweet and spicy roasted pecan recipe with you, in case you want to add it to your own Super Bowl parties.

Print

Sweet and Spicy Roasted Pecans

These pecans are just that - A little sweet and a little spicy. And, they are perfect for gatherings.
Course Snack
Prep Time 5 minutes
Servings 6

Ingredients

  • 6 tbsp. 3/4 stick unsalted butter
  • 3 tbsp. dark brown sugar
  • 3 tbsp. pure honey
  • 2 tsp. ground cinnamon
  • 1 1/2 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 1/2 to 1 teaspoon cayenne pepper
  • 1 tsp. chili powder
  • 3/4 tsp. ground cloves
  • 1/2 tsp. ground ginger
  • 6 c. pecan halves

Instructions

Step 1

  • Preheat oven to 325°F. Line two rimmed baking sheets with parchment paper. Melt butter in a large saucepan over medium heat. Add sugar, honey, cinnamon, salt, black pepper, cayenne, chili powder, cloves, and ginger and stir to combine. Cook, without stirring, until sugar is dissolved and the mixture bubbles, 2 to 3 minutes. Remove from heat and stir in pecans.

Step 2

  • Spread pecans in a single layer on prepared baking sheets, dividing evenly. Bake until brown and toasted, 15 to 16 minutes. Cool in pans on a wire rack.

We made these last week and I couldn’t stop eating them.  So we put them in the freezer to keep for special occasions which means this coming Sunday.  Ha!  I had a handful a few days ago and they keep in the freezer really well.  Let me know if you try them.

Danelle Harvey

Share
Published by
Danelle Harvey

Recent Posts

Antique Finds this Week – Concrete Finials

We have been feeling recently like we are so busy, but it seems like we…

14 hours ago

High Protein Gluten Free Lasagna

I have been gluten free for years.. maybe 8-10. So we have had to be…

2 days ago

Deb and Danelle Best of March

Another month has come and gone. Can you even believe it?! March went by so…

4 days ago

Outdoor Must-Haves for Summer from QVC

THIS POST IS SPONSORED BY QVC AND COLLECTIVE VOICE. April is an exciting month for…

5 days ago

Spring Mantel in the Dining Room

Did you see the brick wall behind the fireplace in the dining room?  We had…

1 week ago

Antique Chandeliers in our Kitchen

Man, am I behind on catching you all up with our projects.  We recently took…

2 weeks ago