Spiced Sweet & Savoury Pecans

    0
    Spiced Sweet & Savoury Pecans
    Spiced Sweet & Savoury Pecans
    AuthorRich
    Rating

    Yields4 Servings
    Prep Time10 minsCook Time30 minsTotal Time40 mins
     1 tbsp Fresh rosemary leavesfinely chopped
     2 tsp Ground cinnamon
     1 tsp Ground cardamom
     ¾ tsp Allspice
     ½ tsp Ground cloves
     ¼ tsp Ground cayenne
     ½ tsp Fine sea salt
     ¼ tsp Black pepper
     ¼ cup Vegan spread/margarine
      cup Honeaor other honey substitute
     2 tbsp Maple syrup
     4 cups Whole pecans
     ¼ cup Raw cane or other large grain sugarfor dusting
    1

    Place the oven rack in the centre of the oven and pre-heat oven to 175C/350F. Line a large, rimmed baking tray with greaseproof paper and set aside.

    2

    Combine rosemary, cinnamon, cardamom, allspice, cloves, cayenne, salt, and black pepper in a small bowl. Stir to combine and set aside.

    3

    Add the vegan spread to a small skillet set over medium heat. When it’s mostly melted, add the honea and maple syrup and stir to combine. Heat for 1-2 minutes or until heated through. Remove from heat and set aside.

    4

    Place the pecans in a large bowl and pour the melted vegan spread mixture on top. Add the spice mixture and stir until the pecans are completely coated in both.

    5

    Transfer the coated pecans to the lined baking tray and spread into a single layer without overcrowding. Place the baking tray into the pre-heated oven and bake for 15 minutes, give the pecans a good stir, then bake for a further 15 minutes.

    6

    Remove from the oven and cool for 5-10 minutes. Sprinkle half the coarse sugar on top and stir to combine. Repeat with the remaining sugar and cool completely. Serve immediately or store in an airtight container for 2-3 weeks.

    Ingredients

     1 tbsp Fresh rosemary leavesfinely chopped
     2 tsp Ground cinnamon
     1 tsp Ground cardamom
     ¾ tsp Allspice
     ½ tsp Ground cloves
     ¼ tsp Ground cayenne
     ½ tsp Fine sea salt
     ¼ tsp Black pepper
     ¼ cup Vegan spread/margarine
      cup Honeaor other honey substitute
     2 tbsp Maple syrup
     4 cups Whole pecans
     ¼ cup Raw cane or other large grain sugarfor dusting

    Directions

    1

    Place the oven rack in the centre of the oven and pre-heat oven to 175C/350F. Line a large, rimmed baking tray with greaseproof paper and set aside.

    2

    Combine rosemary, cinnamon, cardamom, allspice, cloves, cayenne, salt, and black pepper in a small bowl. Stir to combine and set aside.

    3

    Add the vegan spread to a small skillet set over medium heat. When it’s mostly melted, add the honea and maple syrup and stir to combine. Heat for 1-2 minutes or until heated through. Remove from heat and set aside.

    4

    Place the pecans in a large bowl and pour the melted vegan spread mixture on top. Add the spice mixture and stir until the pecans are completely coated in both.

    5

    Transfer the coated pecans to the lined baking tray and spread into a single layer without overcrowding. Place the baking tray into the pre-heated oven and bake for 15 minutes, give the pecans a good stir, then bake for a further 15 minutes.

    6

    Remove from the oven and cool for 5-10 minutes. Sprinkle half the coarse sugar on top and stir to combine. Repeat with the remaining sugar and cool completely. Serve immediately or store in an airtight container for 2-3 weeks.

    Spiced Sweet & Savoury Pecans

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