2 Tbsp butter or canola oil
2 cups raw, unsalted pecan halves (or almonds, cashews, hazelnuts, macadamia nuts, or walnuts)
Spice mix; pick any of the mixes below
In a skillet over medium-low heat, melt butter (warm canola oil). Add pecans (or other nuts). Stir 5-10 minutes until nuts are fragrant and lightly toasted. Combine the spice mix. Toss nuts with dry spice mix. Stir until well coated. Let cool on wax paper for 10 minutes.
Cook’s Notes: More popular at work than cinnamon-honey pecans. Tasty, sweet-hot, and only 5 ingredients!
Heat 4 Tbsp (1/4 cup) maple syrup and 2 Tbsp (1/8 cup) olive oil in a skillet. Bring to a boil. Reduce heat to medium and add 2 cups pecan halves. Stir 5 to 10 minutes until nuts are fragrant and lightly toasted. Combine 2 Tbsp sugar and 1/2 tsp red cayenne pepper. Toss glazed nuts with sugar mix.
Line a baking sheet with parchment paper; lightly coat parchment with cooking spray. Spread pecans on prepared baking sheet, separating with fork, and leave to cool. Sprinkle nuts with additional salt, if desired. Keep in an airtight container for up to 7 days.
— Adapted from a review of Small Bites by Jennifer Joyce
Add to 2 Tbsp melted butter: 1 Tbsp honey and 1 Tbsp vanilla.
Spice Mix: 1 Tbsp sugar, 1 tsp ground ginger, and 1/2 tsp salt.
— Adapted from a recipe by Martha Stewart (simplified)
Sweet Spiced Pecans
Add to 2 Tbsp melted butter: 1 Tbsp honey.
Spice Mix: 2 tsp sugar, 1-1/3 tsp Faith’s Special Spice Mix, 2/3 tsp ground cinnamon, 2/3 tsp kosher salt, 1/3 tsp ground nutmeg, 1/3 tsp ground ginger, and 1/3 tsp ground cumin.
— Adapted from a recipe by the Lee Bros.