Dishing Up the Dirt

Chai Spiced Pecans

Oh boy do I have a treat for you. These chai spiced pecans are simply delightful (and addictive!). They are the perfect farmers fuel and we’ve been keeping a jar of them in the greenhouse while we seed in the mornings. I’ll be the first to admit that I’d rather munch on a farm fresh carrot or sugar snap peas when hunger strikes but since we’re still a few months away from harvesting those treats I’m settling for homemade snacks instead.

I love chai spiced anything (hello chai spiced whiskey lattes!) and we’ve been enjoying these nuts by the handful, sprinkled on our morning porridge and even on peanut butter & honey toast. We can’t get enough and I’m surprised I haven’t thought about making this spiced nut mixture sooner.

If you’re in need of a quick and healthy snack to keep around the house or just something a little different to top on your morning cereal or toast I think you’ll love the crunch and flavor of these sweet and spicy nuts. Enjoy!

Chai Spiced Pecans

Prep Time: 5 minutes    Cook Time: 15 minutes    Serves: 2 1/2 cups

  • 2 1/2 cups raw pecans
  • 1 Tablespoon grapeseed oil
  • 2 1/2 Tablespoons pure maple syrup
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 3/4 teaspoon ground cardamom
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 teaspoon fresh cracked black pepper
  • course sea salt for topping


  1. Preheat the oven to 350F
  2. Heat a large cast iron skillet (or oven proof skillet) over low heat. Add the pecans and dry toast them for about 2 minutes. Remove the pecans from the skillet. Turn the heat to medium high and add the oil and maple syrup. Once hot stir in the cinnamon, nutmeg, cardamom, ginger, salt and pepper. Cook, stirring often, until fragrant. About 30 seconds. Add the pecans to the skillet and stir until they are evenly coated in the spice mixture and then remove from heat.
  3. Place the skillet in the oven and roast until the pecans are golden brown and lightly roasted. About 10-12 minutes.
  4. Remove from the oven and sprinkle with coarse sea salt.
  5. Once cool enough to handle place the nuts in an airtight container and store at room temperature.


*Store nuts in an airtight container at room temperature for a couple of weeks. *Use this recipe as a guide. *Adjust measurements and ingredients as necessary. *If you don't have an oven proof skillet you can roast the nuts on a cookie sheet.

Leave a Reply

4 thoughts on “Chai Spiced Pecans

  1. Whoah, yum! These would be super good on some yogurt!

  2. Suzan says:

    I”m pretty much obsessed with anything chai spiced. So when I saw this recipe it went to the top of my cooking list. They’re delicious and amazingly easy to make. The cast iron pan heated up fast (even on very low heat) so it took only a few seconds for the oil & maple syrup to heat up — be sure to have all your ingredients prepared and close at hand.

    I can’t wait to put these in my oatmeal in the morning! Thanks again for yet another yummy recipe.

  3. Marie-Claude says:

    Yumm! These are sooo good :))
    I used coconut oil and baked in oven for 12 min,
    it was perfect! Thanks

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