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Thanksgiving Snack Recipes – Spiced Pecans

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  • Author: Mavis Butterfield



1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1 pound pecan halves
4 tablespoons unsalted butter
1/3 cup light brown sugar
2 tablespoons water


  1. Using parchment paper, line a cookie sheet and side aside
  2. Mix together the salt, cumin, cayenne, cinnamon and in a small bowl and set aside.
  3. Cook the nuts of medium heat {I used my stir fry pan} and stir frequently until lightly browned 4-5 minutes}
  4. Add the butter, let it melt, then add the spice mixture in with the pecans and butter ans stir until well coasted.
  5. Add sugar, water and stir for an additional 2 minutes or so until everything is coated and has thickened a bit.
  6. Use a spatula to spread the nuts out on the lined cookie sheet to cool.
  7. Once cooled, store in an airtight container for up to 3 weeks.