Cayenne Sweet and Spiced Pecans

Oh god these pecans.

How to explain? They’re just the right amount of spicy and sweet, so that you get a little kick from the cayenne, a smokiness from the paprika, but also a sexy, caramel-like flavour from the coconut sugar. It’s an explosion of flavours all packed into one small nut.

It’s impossible to stop at one though. These are so deliciously moorish you’ll just want to pop the whole batch into your mouth at once!

Cayenne Spiced Pecans

The best part is that they are so so simple to make, and don’t even need that much time in the oven to caramelise! The hardest part is waiting for them to cool down. Trust me, it’s a necessary evil unless you want a burnt tongue.

I love these as they are as a snack, but they’re also perfect added to a salad for that unexpected twist and burst of flavour. Since they’re both spicy and sweet, you can add them to anything really. Chocolate, yogurt, pick ‘n mix, anything!

Cayenne Spiced Pecans Cayenne Spiced Pecans

Spiced Pecans
 
Oh these pecans. They're just the right amount of spicy and sweet, so that you get a little kick from the cayenne, a smokiness from the paprika, but also a sexy, caramel-like flavour from the coconut sugar. It's an explosion of flavours all packed into one small nut, and it's impossible to stop at just one!
Author:
Recipe type: Vegan, Gluten Free, Healthy
Serves: 2 cups
Ingredients
  • ¼ teaspoon cayenne pepper
  • ¾ teaspoon smoked paprika
  • ½ teaspoon cinnamon
  • 2½ tablespoons coconut sugar
  • Pinch of pink himalayan or sea salt
  • 1 tablespoon water
  • 180g pecans
Instructions
  1. Preheat your oven to 175ºC/350ºF and line a baking tray with some baking parchment.
  2. In a large bowl add your spices, sugar, and salt and mix with a fork so that everything is well combined and there are no lumps. Add in your water and your pecans and mix everything together, making sure all the pecans are coated in the mixture.
  3. Tilt the contents of the bowl onto the baking tray, separating the pecans so that they’re evenly spread throughout the tray.
  4. Bake for 8-10 minutes, giving them a stir halfway through. Keep an eye on them!
  5. Remove from the oven when the pecans are browned and fragrant, toasted but not burnt. Let them cool and then transfer for a sealer container of jar - you might have to use your fingers to break up some of the clusters.
  6. Should keep for about 3 weeks.
Notes
When you first remove them from the oven they won't be fully caramelised yet, that happens as it cools!

COCONUT SUGAR - If you can't find coconut sugar, replace with maple syrup and omit the tablespoon of water.
Cayenne Spiced Pecans

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