Sweet and Spicy maple roasted pecans made with a few everyday ingredients are easy to make and a delicious topper for your salad or just eat as a tasty snack.
Have you ever tried to make sweet and spicy roasted pecans for your salad or to munch on and have them turn out just sticky. Tasty but sticky. I hate that. I like candied nuts that are dry and still a little crunchy. Then you can sprinkle them on your salad or just munch on them straight out of the jar! Sticky ones just get stuck into a ball and they just suck ok!
I love maple roasted pecans on my salad 😉 Especially ones that are a little sweet, a little salty with a little kick of spice. This recipe is exactly that. And with a crunch! When you eat as much salad as I do, its nice to have a little special topper once in a while. Especially on our Pickled Beet Salad which is one of my favorites.
You can make them with pecans like we did, but you could also try almonds or cashews with this recipe. Or a combination of nuts. We used a little butter to make these, but if you wanted to make them a little bit healthier, you could use coconut oil and that would work just as well. You could also try omitting the brown sugar and just use the maple syrup for sweetening. You might need a bit extra. Im going to do a bit of experimenting with this maple roasted pecan recipe next time, but its also excellent just the way it is.
These maple roasted pecans would actually make a great gift if you put them in mason jars and make the lid look all pretty. If your crafty like that 🙂
- 2 cups Pecans
- 2 tbsp Butter
- 2 tbsp Maple Syrup
- 2 tbsp Brown Sugar
- ½ tsp Salt
- ¼ tsp Cayenne Pepper
- Heat your oven to 350 degrees.
- Melt the butter and brown sugar in a bowl in the microwave or in a small pot.
- Add the maple syrup, salt and cayenne. Stir to mix.
- Add the pecans and stir till they are coated.
- Pour the pecans on a parchment lined tray and place in the oven.
- Bake for 10 - 12 mins, stirring half way through the cooking time.
- Keep an eye on them so they dont burn.
- Remove from oven and let them cool on the tray. When they are cool, break them up and store in a mason jar or tuperware till you are ready to top your salad with them!