Spiced Pecans

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Yields 4 cups.

by Michael Brisson
from Fine Cooking
Issue 29
Last Edit Date: 3/6/2013 4:13:39 PM

This recipe makes enough for the Wild Rice Stuffing, with extra to serve as nibbles before the meal.

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4 tsp. salt
1/2 tsp. cayenne
1 tsp. each ground white pepper, nutmeg, cloves, and allspice (or 4 tsp. quatre épices)
4 cups pecan halves (about 12 oz.)
1/4 cup butter, melted
1/3 cup dark maple syrup (or 1/2 cup regular maple syrup)

Up to two weeks ahead: Heat the oven to 350°F. In a medium bowl, toss together the salt, cayenne, white pepper, nutmeg, cloves, and allspice. Add the pecans and toss well. Drizzle the melted butter over the pecans and mix well. Turn out onto a rimmed baking sheet, scraping any spices and butter from the bowl and spreading the nuts into one layer. Bake until lightly toasted, stirring occasionally, about 9 minutes. Drizzle the maple syrup over the nuts, stir to combine, and bake about 10 minutes longer, until the nuts turn glossy and slightly dark. Let the nuts cool in the pan for 30 minutes and then scrape the nuts and any maple drippings into a bowl; break up any large clusters. Reserve 2 cups of the nuts; chop the remainder very coarsely. Label and store the chopped nuts (for the stuffing) and the whole nuts (for nibbling) separately in the freezer in zip-top bags.

nutrition information (per serving):
Size : per 1/4 cup; Calories (kcal): 220; Fat (g): 20; Fat Calories (kcal): 180; Saturated Fat (g): 3; Protein (g): 2; Monounsaturated Fat (g): 11; Carbohydrates (g): 12; Polyunsaturated Fat (g): 4; Sodium (mg): 610; Cholesterol (mg): 10; Fiber (g): 2;

Photo: Ben Fink

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by trav45, 3/12/2011It's a five with one caveat: 4 tsp is WAY too much salt! I only used half that, and they were still a bit on the salty side. Next time, I will only use 1 tsp. Otherwise, these are lovely, and are great in Ina Garten's roasted butternut squash salad.

by bonniex4, 12/23/2010Whoa. Just made these to include in the stuffing. Thank goodness the stuffing only uses half of this recipe, because I have been nibbling on them all day. DELICIOUS. I'll make this in the future for parties and such. People will think I'm a genius.

by TrissaB, 12/23/2009Perfect balance of spices- I used half the amount of salt, and they are delicious!

by MommaSuzie, 11/10/2009Too salty, could cut it back to 2 teaspoons. I used the dark maple syrup, this combined with the butter was the perfect amount of coating and didn't leave clumps of excess carmel coating.

by gremolata, 9/29/2008Chef Brisson is a wonderful owner of a fine French Style Rest. in Edgartown ,ma...Martha'sVineyard. Even though Ihave not made these pecans,I will this afternoon for a going on party for a loved store owner in Wellesley,Ma..The Camera Place,Bob Williams along with a prize bottle of Champagne.Wishing Bob and Mike great joy and success.

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