I love making Spiced Pecans in the fall. They’re an easy, tasty snack on their own, and they make great additions to cheese boards, salads, and appetizer spreads. These require no bake time in the oven. So in just 10 minutes, you’ll have a nice bowl of Spiced Pecans ready to enjoy!
This was the first thing I made on the gas stove at our new house! We had a gas stove in one of the houses I grew up in, but I have had only electric stoves in adulthood. So learning how to cook on a gas stove again has been ad adventure.
Case in point: I burned the absolute hell out of the first batch of these pecans. Oops. Fortunately I had lots of pecans to work with and easily made another batch without burning them.
Most spiced nuts recipes require some amount of bake time in the oven, usually because they have egg whites in them. I’m happy to report these spiced pecans require no baking and are egg-free; they’re cooked right on the stovetop in a skillet!
Another benefit of making these spiced pecans? They make your kitchen smell absolutely amazing.
When my mom makes these, she uses brown sugar and I think a little regular sugar. Lately I’ve been using coconut sugar and some kind of stevia or monk fruit blend. Coconut sugar works really well for spiced pecans because it has a deeper, molasses-y flavor that’s really nice with spices. You could also use maple syrup or honey.
You can use whatever spices and flavors you like. I tend to use cinnamon, nutmeg, and cloves. Pumpkin pie spice would be really yummy. I’m also a fan of this Baking & Breakfast Blend from Alchemy Spice Company, which has a lot of the fall spices in it. Get creative and experimental with your flavors!
How to make Spiced Pecans
To make them, you will need:
- 2 cups pecans
- 2 tbsp butter (or coconut oil, or ghee)
- 2 tbsp brown sugar (I used coconut sugar)
- Cinnamon, nutmeg, and other spices of choice
- Pinch of salt
- Splash of vanilla extract (optional)
- Medium-sized skillet
- Baking sheet for cooling
First, heat your skillet over medium-low heat. Once it’s heated, add your butter, coconut oil, or ghee.
Once the butter (or whatever you’re using) is melted, add your pecans. Stir to coat them in the butter and let them toast for about two minutes. You’ll start to smell a warm, buttery, nuttiness.
Add your sugar, spices, and a pinch of salt, and stir to combine. Toast the coated pecans for another two minutes.
Cut the heat off and immediately transfer the pecans to a lined baking sheet to cool.
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- 2 cups pecans
- 2 tbsp butter, ghee, or coconut oil
- 2 tbsp brown sugar
- 2 tsp cinnamon and preferred spices
- Pinch salt
- Heat a skillet on the stove over medium-low heat. Once it's warm, add the butter and let it melt.
- Add the pecans and stir to coat in the butter. Toast for 2 minutes.
- Add the sugar, cinnamon, spices, and salt, and stir to coat the pecans. Toast for another 2 minutes.
- Cut the heat and transfer the pecans to a lined baking sheet to cool.
- Store pecans in an airtight container or jar for 2 weeks.
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