Tuesday, December 19, 2017

Gingerbread spice pecans

I seem to have a few pecans (thanks Tom) so here is a recipe I need to try out.

From here.

Gingerbread Spice:
2 tbsp ground cinnamon
2 tbsp ground ginger
2 tbsp ground allspice
1 tbsp ground nutmeg
1/2 tbsp ground cloves
Pinch ground black pepper
3 cups pecan halves 
2 tablespoons avocado or coconut oil
2 teaspoons Gingerbread Spice Blend
1/4 teaspoon cayenne pepper
2 tablespoons coconut sugar (omit for Whole30)
1 teaspoon salt
Preheat oven to 300F and line a baking sheet with aluminum foil or parchment paper.

In a small saucepan, heat the oil over medium-low heat, then add gingerbread spice blend and cayenne. Stir until the spices are fragrant, about 15 seconds.
Place the pecans in a large mixing bowl, and pour the oil over the nuts. Toss well with a rubber spatula, then add the sugar and salt. Toss again until the nuts are evenly coated.
Spread the nuts on the baking sheet in a single layer and bake for 15-20 minutes, until they’re lightly browned. Check them at 10 and 15 minutes, to be sure they’re not getting too brown.
Let them cool completely on the baking sheet, then store in an airtight container at room temp. They taste fresh for 2-3 weeks.

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