Are you ready for an addictive and easy holiday recipe? These sweet and spicy roasted pecans make the perfect holiday appetizer or easy host/hostess gift. Perfect as a last-minute stocking stuffer too!
Not to ruin the surprise for anyone but this year all of my friends and family will be receiving edible gifts for the holidays! I’ve been trying really hard to reduce my overall spending and find I greatly appreciate any kind of useful gift over stuff. Basically, I’m giving what I like getting – anything that can be used up!
These sweet and spicy roasted pecans are always a hit when I serve them so instead of hoarding them for myself I’m sharing the love to all my gift recipients. I figured I’d share this last-minute recipe with you in case you’re looking for an edible gift as well. I know you (or whoever receives them!) will love them too.
Why Make This Recipe?
Ready in 20 – that’s right! You need 20 minutes (or less!) to make these roasted pecans.
Perfect for Gift Giving – I’m all about the edible gifts! These come together quickly and easily and anyone would be lucky to receive these.
Refined Sugar-Free – These sweet and spicy roasted pecans are sweetened with pure maple syrup instead of cane sugar or brown sugar.
Ingredients in Roasted Pecans
- Raw Pecans– you want to use raw pecans since we’ll be roasting them and don’t want them to become burnt.
- Maple Syrup – Honey also works if that’s all you have.
- Cinnamon – This amps up the sweetness.
- Cayenne Pepper – for a little heat. Feel free to adjust to spice preference.
- Sea Salt – This is crucial! Don’t skip the salt.
How to Make Sweet and Spicy Roasted Pecans
STEP 1: MIX PECANS
In a large bowl combine all ingredients and ensure pecans are well coated.
STEP 2: ROAST PECANS
Spread out pecans in a single layer on parchment-lined baking sheet. Bake for 15 minutes, stirring once halfway through or until pecans are toasted to desired level. Watch carefully to ensure they don’t burn. Remove from oven and allow to cool on baking sheet. They will harden as they cool.
STEP 3: ENJOY OR STORE
Store in a mason jar or airtight container for up to 3 months (or longer in the fridge).
FAQs
Yes, maple syrup can be replaced with honey, if desired.
I’ll be honest, I could just eat these by the handful, but if you’re looking for some ideas these taste great added to salads, on roasted veggies or stirred into a snack mix.
I find they have a nice kick but it’s not too overpowering. If you’d like more heat simply add in more cayenne pepper or reduce for anyone who doesn’t like spice.
You sure can! I’d just recommend baking on two baking sheets otherwise the pecans will be overcrowded and won’t roast evenly.
Where do I get Canning Labels?
I order these canning labels from Amazon. I’ve played around with making my own labels and then printing them on canning label stickers but find it kind of fussy and don’t think my guests care enough to put in that extra effort! Just ask someone with nice handwriting to do it for you 🙂
Storage Instructions
Store in your mason jar for up to 3 months. Ideally store in a cool, dry area or in the fridge.
More Edible Gift Ideas
Sweet and Spicy Roasted Pecans
Are you ready for an addictive and easy holiday recipe? These sweet and spicy roasted pecans make the perfect holiday appetizer or easy host/hostess gift. Perfect as a last-minute stocking stuffer too!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Snack
- Method: Bake
- Diet: Vegan
- 1 1/2 cups raw pecans
- 1/4 cup pure maple syrup
- 1/4 tsp cinnamon
- 1/4 tsp cayenne pepper (add more or less based on spice preference)
- 1/4 tsp sea salt
- Preheat oven to 350 degrees F. and line a baking sheet with parchment paper.
- In a large bowl combine all ingredients and ensure pecans are well coated.
- Spread out pecans in a single layer on parchment-lined baking sheet.
- Bake for 15 minutes, stirring once halfway through or until pecans are toasted to desired level. Watch carefully to ensure they don’t burn.
- Remove from oven and allow to cool on baking sheet. They will harden as they cool.
- Store in a mason jar or airtight container for up to 3 months (or longer in the fridge).
