Mom didn't have cayenne in her house, so we substituted it with paprika, which did not bring out the flavor that I was hoping for. Maybe it was the type of syrup we had on hand, but I thought the nuts were also a little lacking in sweetness. So when I got back to LA, I decided to tweak around the recipe until I found something that I loved, and I think these nuts are just the thing! They're marvelous as a snack on the go (I took a bag with me to Disneyland), as a homemade Christmas gift, in salads, etc. The possibilities with these little beauties are endless. And with that, I present my new favorite pecans*!
*This recipe can also be used with almonds instead of pecans, and solely depends on your nut preference.
Note: I tried to use aluminum foil and the mixture stuck to the foil much more than the parchment paper I used when I was at home. I would strongly suggest using parchment paper, even if it means you have to run to the store and get some at the last minute!
Roasted Pecans (or Almonds)
- 2 Tablespoons melted butter
- 3 Tablespoons Turbinado sugar
- 2 Tablespoons 100% maple syrup
- 1/2 Teaspoon ground cayenne pepper
- 2 Cups pecans
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Melt the butter in a small sauce pan or microwave. Add the Turbinado sugar and stir well. Keep microwaving/ cooking the butter and sugar mixture until the sugar is completely dissolved. Remove from heat and stir in maple syrup and cayenne pepper.
- Gently coat the pecans with the sugar mixture until they are completely coated. I found that using two forks to turn over the pecans in the mixture worked best for me, but a spoon could coat as evenly.
- Place pecans on pre- lined baking sheet with the pecans no more than one layer deep.
- Bake for 5 minutes and remove. Stir the pecans so that they can evenly bake on all sides. Bake for an additional 5 minutes and remove to cool.