This article is written by a student writer from the Her Campus at Yale chapter and does not reflect the views of Her Campus.
Toasted pecans are perfect for snacking or as garnishes, enhancing both flavor and aroma. Adding a dash of spice elevates their taste even further. Toasting intensifies their fragrance and flavor, making them a delightful addition to baked goods or enjoyed on their own.
This recipe for spiced and toasted pecans goes with my Carrot Cake recipe. You should roast around 2 cups of pecans in total. I will be using this in the Biscoff crust (1 cup) and for garnishing at the end (1 cup). Consequently, the recipe I wrote below is for 2 cups.
Ingredients
- 2 cup pecan halves
- 3 tablespoons unsalted butter
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon ground ginger
- 2 teaspoons sugar
Instructions
- Preheat the oven to 350°F. Place pecans in a bowl. Melt butter over low heat and stir in spices, salt, pepper and sugar. Remove from heat; stir until sugar dissolves. Pour over pecans and mix well.
- Spread pecans evenly on a large rimmed cookie sheet and bake, stirring often, until dark brown and fragrant, 20 to 25 minutes. Season.