Sweet and Savory Pecans Recipe
Makes ½ pound or enough for 3 small Mason jars
½ teaspoon kosher salt
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon dried ground orange peel (optional)
1/8 teaspoon cayenne pepper
2 tablespoons packed dark brown sugar
8 ounces pecan halves
2 tablespoons butter
1 tablespoon water
Line a rimmed baking sheet with parchment paper and set aside. Mix salt, cumin, cinnamon, orange peel (if you have it), cayenne pepper, and sugar in a small bowl.
Heat nuts in a cast iron skillet over medium heat until starting to smell toasted. Be sure to stir often as pecans burn easily. Add butter and stir until melted. Add spice mixture and water and take off of heat. Coat the pecans in the spice mixture.
Pour nuts onto parchment paper and allow to cool. Separate them to make it easy to put in tightly sealed bags or containers. Can be stored a room temperature for 3 weeks.
For 10 pecans = 168 calories, 15.9 g fat, 4.7 g saturated fat, 6.6 g carbohydrates, 4.9 g sugar, 1.6 g protein, 1.6 g fiber, 333 mg sodium, 7 SmartPts
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes