1 T sugar
2 tsp Faith’s Special Spice Mix, instead of 2 tsp plain sweet paprika
1 tsp ground cinnamon
1 tsp kosher salt
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp ground cumin
4 T unsalted butter
1 T honey
3 c raw pecan halves (12 oz bag)
Heat the oven to 250ºF.
Stir the spice mix ingredients together (sugar to cumin). Set aside 1 tsp of mix.
In a small saucepan over low heat, melt the butter. Add the remaining spice mix and honey. Stir to combine and simmer over low heat for 2 to 3 minutes. Put the pecan halves in a bowl, pour the spiced glaze over them, and stir and toss to coat.
Line a baking pan with parchment paper. Spread the pecans on the pan in a single layer. Bake for 40 minutes, stirring at 10-minute intervals (stir 3 times during cooking). When the nuts look light and almost dry as you toss them, they’re done. Be careful; the glaze makes the toasted pecans extremely hot.
Remove nuts from oven. Sprinkle with reserved 1 tsp spice mix. Let the nuts cool completely before serving.
Store in airtight containers for up to 2 weeks.
Cook’s Notes: These pecans may theoretically last for 2 weeks, but they never stay that long in our house. The spice mix is a perfect blend of sweet and savory with light salt. Very addictive. Highly recommended, especially for parties.
Recipe Sources: This recipe has two main sources.
- Modified a recipe in The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners by Matt Lee and Ted Lee.
- Technique changes come from a recipe for “Spicy Maple Walnuts” by Barbara Witt from Fine Cooking #48, pp. 62-63, that was reprinted in Best American Recipes. Barbara’s recipe is printed online at taunton.com. Although it was originally a walnut recipe, it is outstanding when used for pecans and cashews.