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!