Sticky, sweet, and a little spicy, these nuts are great with a cold beer. They are best served warm, but not hot, from the oven. Of course, these work well for any cocktail gathering or bar setup, not solely on game day!
Ingredients
- 1 teaspoon kosher salt, plus more for sprinkling
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon ground allspice
- ¼ teaspoon cayenne
- ¼ teaspoon ground cinnamon
- ¼ teaspoon sweet paprika
- 2 tablespoons (¼ stick) unsalted butter
- ¼ cup (packed) light brown sugar
- 1 tablespoon soy sauce
- 2 cups pecan halves
How to Make It
- Preheat the oven to 325°F. In a small bowl, mix together the salt, chili powder, cumin, allspice, cayenne, cinnamon, and paprika. In a large skillet over medium-high heat, add the butter. When the butter is melted, add the sugar and soy sauce. Stir to melt and then stir in the spices.
- Add the pecans and toss to coat them in the spiced butter. Cook and toss until the butter is absorbed into the nuts, 2 to 3 minutes. Spread on a rimmed sheet pan and bake until the nuts are fragrant and toasted and the coating is caramelized, 15 minutes. Let cool slightly on the sheet pan and serve warm.