Sweet and Spicy Maple Roasted Pecans

Miriam Pascal Recipe By
  • Cooking and Prep: 15 m
  • Serves: 6
  • Contains:

I have fond memories of Yom Tov afternoons. Guests would come by, and my mother always had nosh and desserts on the table for them. One of the things I'm nostalgic about are the nuts my mother served during the last days of Sukkos. I wanted to take those nuts and pick them up a notch by roasting them with the most delightful combination of flavors! Many people don’t eat pecans until after Hoshanah Rabbah, so keep this recipe filed away for a special second-days treat!

 

I should warn you…once you roast your own nuts, you might never buy them from the store.

 

Ingredients (7)

Main ingredients

Start Cooking

Prepare the Nuts

Yields 2 cups.

  1. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Easy Baking Parchment Paper and set aside.

  2. In a small bowl, combine all ingredients and stir to coat the nuts evenly. Spread nuts in an individual layer on the prepared baking sheet.

  3. Bake for 12 minutes, stirring after every five minutes. Remove from oven and set aside to cool completely before eating. Nuts will be soft when they come out of the oven, but they will harden as they cool.

  4. Do not overbake—pecans will burn quickly! Store in an airtight container for about a week.

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