When it comes to these pecans, never have the words “Bet you can’t eat just one?” held truer. Once your family, friends, and neighbors try them, they won’t last long. They also make great last-minute gifts, so keep a few mason jars or treat bags on hand.
Maple Spice Pecans
Serving size: 2 pounds
Ingredients
2 pounds of pecan halves
½ c. salted butter, melted
¼ c. plus 1 T. pure maple syrup
1 T. chili powder
2 t. paprika
1 t. garlic powder (If using garlic salt, omit the 1 t. salt.)
1 t. salt
3/4 t. cinnamon
1/2 t. cayenne pepper
Directions
Preheat the oven to 300°. Line two large baking sheets with parchment paper. In a large bowl, whisk together all ingredients except the pecans.Add pecans and fold the mixture until all the pecans are coated. Divide pecans onto the baking sheets in a single layer. Roast the pecans for approximately 25-30 minutes, tossing pecans after 15 minutes for even roasting.
Something to Remember
These pecans are great for snacking on their own, in salads, and one of my favorites, as a topping for grilled trout. But my all-time favorite is the best ice cream cookie sandwich you’ll ever eat; salt, sweet, and savory, all rolled up into each bite. I like to use Tate’s Chocolate Chip Cookies for these sandwiches. They are just the right texture when frozen and have a fantastic flavor. Put some pecans in the food processor for a medium-fine chop. Take two cookies, layer some vanilla ice cream in-between, and roll the sides in the chopped nuts. Wrap each sandwich individually and store in a freezer bag. I suggest making several; just like the pecans, these won’t last long around the house.
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