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
- Preheat the oven to 350F
- 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.
- Place the skillet in the oven and roast until the pecans are golden brown and lightly roasted. About 10-12 minutes.
- Remove from the oven and sprinkle with coarse sea salt.
- Once cool enough to handle place the nuts in an airtight container and store at room temperature.
Notes*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.