Oh these pecans. They're just the right amount of spicy and sweet, so that you get a little kick from the cayenne, a smokiness from the paprika, but also a sexy, caramel-like flavour from the coconut sugar. It's an explosion of flavours all packed into one small nut, and it's impossible to stop at just one!
Ingredients
¼ teaspoon cayenne pepper
¾ teaspoon smoked paprika
½ teaspoon cinnamon
2½ tablespoons coconut sugar
Pinch of pink himalayan or sea salt
1 tablespoon water
180g pecans
Instructions
Preheat your oven to 175ºC/350ºF and line a baking tray with some baking parchment.
In a large bowl add your spices, sugar, and salt and mix with a fork so that everything is well combined and there are no lumps. Add in your water and your pecans and mix everything together, making sure all the pecans are coated in the mixture.
Tilt the contents of the bowl onto the baking tray, separating the pecans so that they’re evenly spread throughout the tray.
Bake for 8-10 minutes, giving them a stir halfway through. Keep an eye on them!
Remove from the oven when the pecans are browned and fragrant, toasted but not burnt. Let them cool and then transfer for a sealer container of jar - you might have to use your fingers to break up some of the clusters.
Should keep for about 3 weeks.
Notes
When you first remove them from the oven they won't be fully caramelised yet, that happens as it cools!
COCONUT SUGAR - If you can't find coconut sugar, replace with maple syrup and omit the tablespoon of water.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/sweet-cayenne-spiced-pecans