Spiced nuts are a family favorite during the holidays. They provide a nice alternative to the high fat, high sugar traditional snacks. I cut the butter in half from the original recipe and I tried to cut the sugar in half, but I think that next time, I’ll use 1/2 cup sugar rather than the caramel syrup because the coating on the nuts remained soft.
Try a batch and tell us how yours came out. They’d make a delicious and welcome holiday or hostess gift.
The tablecloth in the photo is compliments of my sister Rabi ~ one she brought back from Niger years ago.
SWEET & SPICY PECANS
1/4 cup butter
1/3 cup powdered sugar
10 ounces pecan halves
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cardamon
1/2 tsp. cloves
1/4 tsp. cayenne powder
1 TBS. chili powder
1/4 tsp. onion powder
1/4 tsp. garlic powder
1 tsp. oregano
1 tsp. basil
1 tsp. thyme
1/4 cup caramel syrup (you can substitute another 1/4 sugar/honey/maple syrup as you prefer)
1. Melt butter in heavy pan or crockpot.
2. Add sugar and nuts. Stir to mix well. Heat on low.
3.Add spices. Mix well.
4. Check heat: the nuts should be just heating with the spices and herbs.
5. Add caramel syrup or other sweetener to taste. (Next time I’ll simply increase the original sugar addition to 1/2 cup).
5. Cook for two or so hours so the coating dries and becomes hard upon cooling on a cookie sheet lined with wax paper.
6. Cool. Enjoy.