Spiced Pecans

This holiday season, Cooking Light is running a Bake It Forward campaign, encouraging people to bake an extra batch of treats for a friend, coworker, charity, community organization, or anyone who could use some good cheer. I can totally get behind this idea because I’m a firm believer that good food should be shared, especially food that is homemade with love. If you following me on Instagram, you may have seen that I Baked It Forward by bringing brownies to the fire station in our neighborhood. It was an unexpected surprise for them, and it made me feel good to see their reactions. You can post your own Bake It Forward picture on Instagram and #BakeItForward for a chance to win $500 from Cooking Light.

Last week I made these Spiced Pecans, and although they’re not technically a baked good, I thought they’d be an easy thing to make an extra batch of and share. Anyone on the receiving end of these sweet and spicy nuts will love how they can be enjoyed as a quick snack or added to the top of a salad. They would also look enticing on a coffee table during a holiday party. The ancho chili powder, syrup and other seasonings make these Spiced Pecans a tasty homemade gift for anyone to Bake It Forward!

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Spiced Pecans

Recipe Source: Cooking Light Magazine

What You Need

  • 2 tablespoons maple syrup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoons ancho chile powder (add an additional teaspoon for extra spice)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups pecan halves

What To Do

  1. Preheat oven to 375°.
  2. Combine maple syrup, Worcestershire, chile powder, cumin, salt, and pepper in a large bowl, stirring well. Add nuts to syrup mixture; toss well to coat.
  3. Arrange nuts in a single layer on a jelly-roll pan lined with parchment paper. Bake at 375° for 10-13 minutes or until lightly browned and no longer sticky. Cool completely on pan.

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