Sweet + Spicy Pecans

Sweet + Spicy Pecans | Plum Pie

Are you looking for the perfect nibble for cocktail hour while entertaining this holiday season? I’ve got your snack, People! These pecans are the perfect addition to your bar, coffee table, table – wherever you may be entertaining. They are spicy and sweet and savory. Plus, they are crazy addictive. Did I mention how easy they are to make? They are so foolproof that even my BFF Lindsey could make them!

Sweet + Spicy Pecans | Plum Pie

Keep an eye on your pecans in the oven so they don’t get too toasty but beyond that assembly is a breeze. Now all that’s left is enjoying the booze. And the nuts that you just made! Need help preparing your home bar? Check out my stock the bar tips here.

Sweet + Spicy Pecans | Plum Pie

What’s your favorite homemade bar snack?

Sweet + Spicy Pecans | Plum Pie

Sweet + Spicy Pecans
Adapted from Sara Foster’s Southern Kitchen

{Makes about 4 cups}

4 cups raw pecan halves
1/2 cup natural cane sugar
2 tablespoons fresh rosemary, chopped
1 tablespoon sea salt
1/2 teaspoon freshly ground pepper
1/2 – 1 teaspoon cayenne powder
4 tablespoons (1/2 stick) unsalted butter, melted
1 tablespoon pure vanilla extract

Preheat the oven to 400. Spread the pecans on a rimmed baking sheet and place in the oven to lightly toast, about 5 minutes.

While the pecans are toasting, combine the sugar, rosemary, salt, black pepper, and cayenne in a bowl. Stir to combine.

In a separate large bowl, mix the melted butter and vanilla. Remove the pecans from the oven and add them to the butter and vanilla mixture, tossing to coat. Add the spice mixture and toss to coat evenly.

Return the pecans to the baking sheet, spreading evenly, and bake for 8 to 10 minutes more, until toasted and fragrant, stirring halfway through. Sprinkle with additional sea salt, if desired. Let cool completely – they will get crispy after they cool. Store in an airtight container until ready to serve, or for up to one week.

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