I love adding a crunchy element to my salads. It’s often as simple as a handful of walnuts or a sprinkling of sunflower seeds.
But pecans are one of my favorite nuts to add to a salad. Especially in the fall. And especially when they add a little sweet heat. These pecan halves are roasted with some brown sugar, dry mustard, ground cloves and Aleppo pepper. Quick to throw together and ready in 10 minutes!
These pecans are not “candied”. They are subtly sweet, with the right amount of heat and spice. My favorite spice is cloves, and here it adds a spicy warmth to these sweet and savory nuts.
No egg whites or butter for this roasted nut recipe. Simply rinse the pecans in water and let them drain while you mix the spices.
Toss everything together and onto a baking sheet. You will love these warm, right out of the oven!
These pecans are lightly sweet with the right amount of spice and heat. Perfect to toss into a salad, place along your cheese boards, or serve as a nibble with a good cocktail.
I love these spiced pecans just the way they are. But there are several ways to change up the recipe and MAKE IT YOUR OWN:
- Certainly change up the nuts that you use. This recipe would be great with walnuts or almonds.
- You can change the proportions of the sugar and spice to make it sweeter or hotter.
- Swap out spices. Try adding some cinnamon, apple pie or pumpkin pie spice. Ground ginger would lend some warmth, too.
- I like the kick of Aleppo pepper. But how about some ground chile or a smoky paprika?
- And of course, you can add some dried herbs for more flavor.
- Coat them in melted butter instead of water for a richer, more indulgent flavor.
- 2 cups of pecan halves
- 3 Tablespoons of light brown sugar
- 1 teaspoon of dry mustard
- 1 teaspoon of Aleppo pepper
- ¼ teaspoon of ground cloves
- a few pinches of salt
- Preheat the oven to 375 degrees F.
- Rinse the pecans with water and place in a colander to drain.
- Combine the sugar, mustard, pepper and cloves in a medium bowl.
- Add the pecans and toss to coat.
- Spread the pecans in a single layer on a parchment lined baking sheet.
- Sprinkle with a pinch or two of kosher salt.
- Bake for 10 minutes until toasted and browned.