This article is written by a student writer from the Her Campus at Yale chapter.
Toasted pecans are perfect for snacking or as garnishes, enhancing both flavor and aroma. Adding a dash of spice elevates their taste even further. Toasting intensifies their fragrance and flavor, making them a delightful addition to baked goods or enjoyed on their own.
This recipe for spiced and toasted pecans goes with my Carrot Cake recipe. You should roast around 2 cups of pecans in total. I will be using this in the Biscoff crust (1 cup) and for garnishing at the end (1 cup). Consequently, the recipe I wrote below is for 2 cups.
Ingredients
- 2 cup pecan halves
- 3 tablespoons unsalted butter
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon ground ginger
- 2 teaspoons sugar
Instructions
- Preheat the oven to 350°F. Place pecans in a bowl. Melt butter over low heat and stir in spices, salt, pepper and sugar. Remove from heat; stir until sugar dissolves. Pour over pecans and mix well.
- Spread pecans evenly on a large rimmed cookie sheet and bake, stirring often, until dark brown and fragrant, 20 to 25 minutes. Season.