These skillet spiced pecans are sweet, salty, and smoky – and don’t even require an oven!
Spiced pecans are not just for the holidays! I had a cone of delicious pecans during the TU basketball season and I couldn’t get them out of my brain. Then we had an amazing cheese board when we were out at Prhyme, and it included some spiced pecans, and it was a great addition to go with nearly every cheese we had picked out!
I found an awesome recipe that is sweet, salty, and smoky all at the same time! It was really quick and easy, and the end result ended up being a huge hit! I will definitely be making them as gifts when the holidays come around.
Local Spotlight: Knight Creek Farms is an awesome family-owned pecan operation! They make their own spiced pecans, and pecan oil, in addition to raw pecans. I found that Justin ate some of my package before I had a chance to make any so I had to buy another…hence the weird quantity! But it should be about 3/4 pound of pecans.
What do you eat spiced pecans with? Cheese is my favorite accompaniment!
Spiced Pecans [GF]
- 3/4 t. kosher salt
- 1/4 t. cumin
- 1/4 t. cayenne pepper
- 3/4 t. cinnamon
- 1/4 t. nutmeg
- 3 C. pecan halves about 3/4 lb
- 3 1/2 T. butter
- 1/4 C. brown sugar
Combine salt, cumin, cayenne, cinnamon and nutmeg in a small bowl.
On medium heat in a cast iron pan, heat pecans until slightly fragrant and toasted (about 5 minutes).
Stir in butter and spices until well combined.
Once the butter has melted, add in brown sugar. Once it has melted and the mixture has coated all of the nuts, pour out onto a cookie sheet with wax or parchment paper to cool.
Break apart and store in an airtight container.
Naturally Gluten Free!