Spiced Maple Pecans
All I want for my birthday (tomorrow!) are endless amounts of these spiced maple pecans.
Salty and sweet. YASSSS. The fresh ground pepper gives these an unexpected kick of bold flavor.
I would get frustrated before because all the candied nut recipes I found online had eggs, or a ton of sugar and butter, and without those ingredients I couldn’t get the right texture or flavor…They would be soggy or so coated in sugar I couldn’t taste the delicious roasted nut inside…Until now!
These take 5 minutes to prepare and can easily be stored for several weeks. They make the perfect snack, salad topper, or addition to your morning smoothie/oatmeal/yogurt. I love love love (love??) spiced nuts on my salads!
Your house will smell glorious while these are roasting in the oven. They have significantly less sugar than store-bought candied nuts and all natural & simple ingredients.
- 2 cups raw pecan halves or pieces
- 4 tsp pure maple syrup
- 1.5 tsp salt (I use ground pink Himalayan)
- .5 tsp fresh ground pepper
- 4-5 drops orange essential oil or .5 tsp dried ground orange peel
- .5 tsp ground cumin
- Line baking sheet with parchment paper.
- Preheat oven to 350F.
- Pour maple syrup over pecans and mix well until evenly coated.
- Sprinkle salt, pepper, orange essential oil or peel, and cumin over syrup and pecan mixture.
- Thoroughly toss all ingredients. There should be very little liquid at the bottom of the bowl.
- Spread pecans on baking sheets so they are not touching.
- Place sheet in oven for 10-12 minutes. Ensure the nuts do not begin to brown, maple syrup should be bubbling when you remove the baking sheet from the over.
- Allow to cool outside of oven for at least 20 minute to allow the sugar to crystallize.
- Store in an airtight container for up to one month in a cool dry place.