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April is National Pecan Month.
However, on top of that, April 14th in National Pecan Day. Pecans everywhere!
I have roasted my two pounds of pecans to put in the freezer for later snacking. What are you doing to celebrate? LOL
Ironically, we have a pecan tree in our front yard. How long did it take me to realize that? I am embarrassed to say years. The squirrels made short work of them each year and I only saw a few nuts on the ground each year. A tree trimmer informed me about what we had in the front yard — I felt silly!
I have been buying pecans when I could have battled the squirrels for them! LOL I haven’t come up with a game plan yet…
Today’s recipe is sweet and savory spiced pecans. Sweet and savory go together so well. And roasted pecans — they get a buttery texture when roasted. Yum!
Sweet & Savory Spiced Pecans
- rimmed baking sheet
- 1 T. fresh rosemary leaves finely chopped
- 2 t. ground cinnamon
- 1 t. ground cardamom
- ¾ t. allspice
- ½ t. ground cloves
- ¼ t. ground cayenne
- ½ t. fine sea salt
- ¼ t. black pepper
- ¼ c. unsalted butter
- 1/3 c. honey preferably local
- 2 T. maple syrup
- 4 c. whole pecans
- ¼ c. raw cane or other large grain sugar for dusting
- Place the top oven rack in the center position and pre-heat oven to 350°F. Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking mat. Set aside.
- Combine rosemary, cinnamon, cardamom, allspice, cloves, cayenne, salt, and black pepper in a small bowl. Stir to combine and set aside.
- Add butter to a small skillet set over medium heat.
- When the butter is mostly melted, add the honey and maple syrup and stir to combine. Heat for 1-2 minutes or until heated through.
- Remove from heat and set aside.
- Place pecans in a large bowl and pour the melted butter mixture on top.
- Add the spice mixture and stir until the pecans are completely coated in both.
- Transfer the coated pecans to the prepared baking sheet and spread it into a thin, single layer without overcrowding.
- Place the baking sheet in the preheated oven and bake for 30 minutes, giving the pecans a good stir after 15 minutes.
- Remove from 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. Enjoy!
Enjoy your sweet and savory spiced pecans!
More Recipes for National Pecan Month
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