Why hello easy, delicious, make-ahead appetizer! You’re the perfect crunch that’s not quite sweet, not quite savory and yet completely addictive. I think I love you.
Another recipe from the Holiday Appetizer Buffet in Vegan Holiday Kitchen, these pecans were coveted by party guests at this year’s New Year’s Eve party. Holiday parties are super fun, but happen when you’re most busy and stressed. This nice little appetizer is the first guest to invite. 🙂
- 1/3 cup agave or maple syrup (I used maple!)
- 1/2 tsp cinnamon
- 1/2 tsp chili powder
- 1/8-1/4 tsp ground ginger
- 1/2 tsp salt
- pinch of nutmeg
- 2 cups pecan halves
Preheat oven to 300F.
Combine the maple syrup with cinnamon, chili powder, ginger, nutmeg and salt.
Stir in the pecans to coat them evenly. (Ack! What possessed me to think stirring with my whisk was a good idea?! The pecans got all caught in there….Just use a spoon. Really.)
Spread coated pecans in a 9×9, aluminum foil-lined baking pan, or an aluminum pan if you have one.
Bake for 30 minutes, stirring after 15 minutes, until pecans are nicely glazed and toasted. (This is a departure from the original recipe which says to heat oven to 250F and bake for 20 minutes, stirring after 10. My location is considered high altitude, and the original temp and time didn’t result in a crunchy glaze for me.)
Let cool and break apart any clumps. Serve in a pretty dish.
I wasn’t sure I liked the ginger in these at first–I thought it was a bit too floral. However, something about the spice combo makes these super addictive. If you have any leftover after the party, store in an air-tight container and then count out how many you plan to eat as a snack. Reseal the container. If you don’t follow this advice, you may end up eating all that are left. Not that I’d know. 😉
These would be super-delish garnishing a spring spinach and strawberry salad. Yummmmmm!