These candied pecans can turn a dessert from ordinary to wow. They make a great topping for ice cream (even better with a little chocolate), my gluten-free sweet potato pumpkin pie or bananas foster, one of my favorites.
Elevate any savory dish with these candied nuts as well. Put them in an arugula and pear salad or add to a vegetable dish like green beans or roasted brussels sprouts.
Ingredients
You can substitute any nut in place of the pecans. Cashews and walnuts are particularly good with this recipe. If you are nut-free, raw pumpkin seeds can be a good substitute.
I highly recommend using coconut palm sugar – it has a much more complex flavor and it’s unrefined. If you are not a fan of the flavor of coconut, don’t worry, it does not taste like coconut. Coconut sugar is made from the nectar of the flower on coconut trees not the actual coconut. It can be a bit pricey so feel free to use brown sugar as a good substitute. The molasses flavor from brown sugar is wonderful in these candied pecans
Handling Hot Sugar
Please take great caution when cooking and handling the hot mixture. Hot melted sugar can burn skin very easily, so do not touch the the candied pecans until they are completely cooled. And be very careful when shaking the pan and transferring them out of the pan.
Candied Pecans (Spicy)
These candied pecans can take any dish from ordinary to wow. They make a great topping for ice cream, pie or even roasted veggies.
Ingredients
- 1 cup coarsely chopped pecans
- ¼ tsp cumin
- ¼ tsp cinnamon
- ¼ tsp cayenne pepper, more or less depending on your preference for heat
- 2 pinches of salt
- 1 Tbsp coconut palm sugar or brown sugar
- 2 Tbsps maple syrup or agave
Instructions
- Brush or spray a sheet of parchment or tin foil with oil.
- Heat a non-stick skillet over a medium-high flame for 2 minutes. Add the chopped nuts and toast them, tossing constantly for 2 minutes.
- Add the spices and toss for another minute. This toasting will help intensify the flavor of the nuts and spices.
- Add the sugar, maple syrup and salt and stir or gently shake the skillet to get the nuts coated. Cook, shaking the pan for another minute. Take great caution. - once the mixture gets hot it can burn skin easily - even a small drop of liquid sugar.
- Spread the nuts out on the parchment (or foil) and let cool. DO NOT touch until the nuts are completely cooled.
- Store in the freezer.
Nutrition Information
Yield 8 Serving Size 2 TbspsAmount Per Serving Calories 118Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 34mgCarbohydrates 8gFiber 1gSugar 6gProtein 1g
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated using information from the Nutritionix database. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Hi! I have used your sweet potato pie recipe for many years and my family loves it. But now my saved link is broken and that recipe in no longer on your website?! Any chance you will be bringing it back? Thank you, and we really like your recipes!
Hi Ruth! I am so happy to hear that you have enjoyed my sweet potato pie recipe. When I re-did my website it didn’t make it into the initial group of posts. It will be back up on my site soon, but if you would like the recipe now, send me a message through my Get in Touch page and I will send it to you.