Servings: 4 servings
- 250 g pecans, raw
- 1 tbsp butter, unsalted
- ⅛ tsp cinnamon, ground
- ⅛ tsp Aleppo chili or 1/16th cayenne
- ¼ tsp salt (to taste)
Set the oven to 350°F/175°C.
Melt the butter in a pan or in the microwave. Add to the pecans in a bowl with all of the ingredients and mix well.
Place coated pecans on a baking tray lined with parchment paper and bake for 7-10 minutes or until golden brown.
Let cool on the tray for 10 minutes. Store in a sealed container at room temperature for up to 2 weeks.
The butter adds more flavour and helps the spices to stick to the nuts but is not necessary. If you want to dry roast the nuts for a healthier alternative, add the spices to the nuts immediately after baking. The heat from the oven will release some oil from the nuts which will help the spices to stick.
I've added a very tiny amount of spice because too much spicy doesn't go well in desserts or things like yoghurt but you can definitely crank up the heat.
Calories: 457kcal | Carbohydrates: 9g | Protein: 6g | Fat: 48g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 171mg | Potassium: 259mg | Fiber: 6g | Sugar: 2g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg