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Sweet Mesquite Pecans

Name: Sweet Mesquite Pecans
Prep time: 5 min
Total time: 5 min
Yield: 10-12
Ingredients: 3 cups pecan halves, raw or lightly toasted (or any leftover nuts in your cupboard); 4 Tbsp salted butter; 1 tsp salt; 1/2 tsp Robusta Black Peppercorns; 1" piece Pani Miris Cinnamon Quill (ground into a fine powder); 1 tsp Wild Mesquite; 1 tsp chili flakes of choice; 1 tsp vanilla extract; 1/2 cup brown sugar; 3 Tbsp water

Image of Sweet Mesquite Pecans — Photo by Burlap & Barrel

Servings

10-12

Prep Time

5 minutes

Cook Time

15-20 minutes

Sweet from mesquite and cinnamon, a bit spicy with black pepper and cozy from butter and sugar, these pecans are an anytime snack or a perfect addition to a cheeseboard or charcuterie plate.

Author:

Jennifer Boada & Ren Rossini

Ingredients

3 cups pecan halves, raw or lightly toasted (or any leftover nuts in your cupboard)
4 Tbsp salted butter
1 tsp salt
1/2 tsp Robusta Black Peppercorns
1" piece Pani Miris Cinnamon Quill (ground into a fine powder)
1 tsp Wild Mesquite
1 tsp chili flakes of choice
1 tsp vanilla extract
1/2 cup brown sugar
3 Tbsp water

Directions

Preheat oven to 350 degrees.
Melt butter in a skillet on medium heat. Add the brown sugar, constantly stirring, until melted together.
Add pecans and stir until well coated.
Add dry spices, salt and water. Keep stirring until liquid is reduced, a minute or two.
Add vanilla extract, stir to coat.
Remove nuts from the skillet and spread onto a baking sheet (coated or on parchment paper) in a single layer. Sprinkle with chili flakes.
Bake for 7-10 minutes (be careful not to burn!). Let cool. Store in an airtight container.