The other morning as I was pulling out breakfast ingredients, Thaddeus informed me that the time had come for sweet pecans. These tasty spiced treats have been a regular part of our wintertime nomming the past few years and apparently, with Thanksgiving just around the corner, I needed to hop on it! Bossy indeed, but it’s hard not to love a man with such a sweet tooth. 😉
Spiced pecans are a delightful addition to oatmeal, granola, salads or even sprinkled on a bowl of creamy squash soup. They are so easy to make and the perfect tidbit of something sweet and satisfying when you need a little pick-me-up on a cold winter day.
4 Tablespoons of Organic Coconut Oil
3/4 Cup of Organic Turbinado Sugar
1 Tsp of Cinnamon Powder
1/2 Tsp of Cardamon Powder
1/2 Tsp of Ginger Powder
1/2 Tsp of Nutmeg Powder
Melt oil in a large saucepan on the stovetop.
Turn off heat and then stir in pecans until they are all lightly coated.
In a large bowl, mix together sugar and spices, leaving just a touch of sugar out on the side.
Then add the oily pecans to the bowl and mix gently.
Spread out the pecans on a large cookie-sheet and dust with a light coating of the remaining sugar.
Bake for 20 minutes at 300 degrees.
Allow to cool and then dig in!
Happy (almost) winter!