Whatever day this recipe walked off the Turbinado Sugar package and into our family was a really good day. Honestly, this was sortof the first thing I ever liked that had actual Cayenne Pepper in it! Not only did I like them, I actually REQUESTED them from my mom whenever the Autumn leaves started changing. In law school, I made these for my roommate one year, and forever-more, they will be deemed “Yum” because that’s what he and all his friends called them.
I think this was also probably one of the first of my mom’s recipes that I actually mastered on my own when I started learning to cook. I wasn’t able to come home for Thanksgiving that year. And while I was pretty good with my decision (if you’ve ever driven from SF to Reno/Tahoe on a holiday weekend, you’ll get it), I was also pretty bummed that I was going to miss out on my mom’s cooking. So I called her one day, asked her for this recipe. After buying $20 worth of shelled pecans, I figured I really couldn’t afford to get it wrong. (PS. Buy them at Costco! Waaaay cheaper and still good quality.) Turned out, they’re totally easy and a HUGE hit with almost anyone you give them to!
When you look at the ingredients list, the spices seem super weird and like they wouldn’t work together at first. Trust me: Don’t mess with the mix (unless of course, there’s allergy issues or something). The only thing my mom used to TELL me she’d do is cut the Cayenne in half if she was making them for me. Honestly, with the small amount of heat this Cayenne gives, I have a feeling she was totally lying. It really does make them more warm than spicy. But by all means, if you have a super spice-sensitive eater, cut it a bit. Other than that, leave the spice mix be, and you won’t be sorry.
Favorite uses for this recipe: Gifting, Football Game Snacks, Fall Breakfast protein, Chopped into Fall Salads, Appetizer or Bar Nosh at a Holiday Party. Let me know what your favorite uses end up being!!!
Spiced Candied Pecans Recipe (from the Sugar-in-the-Raw Turbinado Sugar website)
- 1/3 cup honey
1/2 cup plus 2 tablespoons Sugar In The Raw turbinado sugar, divided
1 teaspoon ground cumin
1/2 – 3/4 teaspoon cinnamon
1/8 teaspoon cayenne
1/8 – 1/4 teaspoon cloves
1 pound fancy pecan halves
1/2 teaspoon kosher salt
Heat honey in a 2 cup heat resistant glass in microwave for 45 seconds; add 1/2 cup Sugar In The Raw and cool to room temperature. In a small bowl combine spices. In a large mixing bowl combine honey-Sugar In The Raw mixture and nuts. Sprinkle with spices, tossing quickly and thoroughly until nuts are well coated.
Spread nut mixture on parchment-lined baking sheet. Bake in a preheated 350°F oven for 5 minutes. Remove from oven and stir nuts with spoon. Sprinkle with remaining 2 tablespoons of Sugar In The Raw and kosher salt. Continue baking 5 to 7 minutes more until nuts are lightly browned. Spread nuts on waxed paper coated with non-stick cooking spray to cool before separating and serving.
***While the original recipe says “5 to 7 minutes,” both my mom and I have found we like the flavor and consistency much better if you leave them in for almost 20 minutes. Check them at 12 minutes and every 2-3 minutes after that, as you don’t want them burning; but I think they’re better after they’ve been baked a bit.
Happy Cooking!
Leave a Reply