Happy Thanksgiving everyone!
I hope you are all celebrating today with family and friends! I’m in Chicago for the next few days with my husband’s family celebrating the holidays, relaxing, playing board games, and reading all of my mother-in-law’s cookbooks! Since Thanksgiving is a holiday that focuses on our gratitude for the blessings in our lives, I wanted to start this post off by thanking you, the friends reading my blog right now, trying my recipes, and supporting what I’m doing! Thank you for friendship and being a part of the early days of my blog!Like many, I have so much to be thankful for – I’m healthy, I have an incredible husband that I could write a billion blog posts about, a beautiful and supporting family, and so much more. But today, I’m going to mention my little sister Melissa (who I affectionately call Jabber) because it’s her birthday! She is so important to me and has been a huge encouragement in starting Salt & Guava. She is the epitome of kindness, intelligence, and beauty (both inward and outward), and is one of the closest people I have in my life. Happy birthday Jabber!So now let’s talk about food!
Today’s brown sugar and ancho-spiced pecans are perfect for the season! To me, the combination of sugar and spices reminds me of Christmas and the holiday season. When making any type of roasted nuts, the most important thing is finding the balance between flavors. What makes these pecans so delicious and interesting is that balance between the brown sugar and the ancho chili pepper, with the ginger and cayenne bringing out the cinnamon and all-spice. And the salt provides a most delicious final touch. These pecans are sweet but not overly so, and the heat is very subtle with only hints of cayenne. Once you try these delicious sugar and spice-coated pecans, you won’t be able to stop!These roasted pecans are the perfect hostess gift, and they make the perfect addition to a cheese plate. When our friends Kathy and Steve came over for dinner last weekend, we tested these out on them and tucked the pecans in the empty spaces of our cheese plate as a way to offer a delicious crunch and flavor next to the cheese and crudite. Once our guests were about to leave, we sent them home with a mason jar filled with these pecans! I think there’s something so special about giving someone you appreciate a homemade gift, whether that be cookies or these spiced pecans. So if you have some pecans left over from all of your fall baking, definitely consider making these for your friends or for yourself!Happy Thanksgiving!Print
Brown Sugar and Ancho Spiced Pecans
Addictive brown sugar and ancho chili spiced pecans that are perfect for the holidays and an amazing hostess gift! The pecans are roasted with brown sugar, ancho chili pepper, cayenne, cinnamon, all-spice, and ginger to create the perfect snack.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- 3 cups of raw pecan halves
- ⅓ cup of packed brown sugar
- 1 ½ teaspoons of ancho chili pepper
- 1 teaspoon of cinnamon
- ¼ teaspoons of cayenne pepper
- ½ teaspoons of all-spice
- ⅛ teaspoon of ginger
- 1 teaspoon of salt
- 1 egg white
- 1 tablespoon of water
- Canola or vegetable oil for brushing
- Preheat the oven to 300 degrees and brush a baking sheet with vegetable or canola oil.
- In a small bowl, whisk together the brown sugar, ancho chili powder, cinnamon, cayenne, all-spice, ginger, and salt.
- In a medium/large mixing bowl, whisk the egg white and water together.
- Add the pecans into the egg white and water mixture, adding the mixed spices to the nuts and stir to combine evenly. Make sure that the nuts are well coated!
- Spread the nuts in a single even layer on the prepared baking sheet and roast for 25 minutes, occasionally stirring to ensure that they don’t stick to the baking sheet.
- Cool for 10 minutes and store in an airtight container.