Roasted pecans are officially my new favorite snack.
Any roasted nuts are, really.
Now that I’ve discovered I’m not allergic to nuts anymore, I’m obsessed with nuts.
Apart from snacking on roasted pecans, I love pecan butter (homemade of course), or raw energy balls made with pecans. I also want to try out cashew cheesecake, salad dressings, milk, and more. There are sooo many options!
These Garam Masala Pecans are the perfect combination of spicy and sweet. They’re a great party snack that’s easy to prepare and much better than store-bought chips!
These maple roasted pecans remind me of those caramelized nuts you buy from street vendors. They’re roasted to perfection and covered with sticky caramelized maple syrup.
No bad oils or regular sugar. Only organic goodness.
You could make this with any other nuts you like. I may try out cashews or walnuts next time!
In this recipe, I’m mixing maple syrup, coconut oil, and the seasoning together and then pouring it onto the nuts. I add the oil because I think it makes the nuts crispier, but if you want to keep it oil free, just add more maple syrup instead.
I really like the taste of garam masala and I think these would also be great as a salad topping. Try adding them to your salad instead of regular croutons for extra crunch!
- 2 cups pecans
- 1 tsp cinnamon
- 1 tsp garam masala
- ¼ tsp sea salt
- ¼ tsp cayanne pepper (adjust to your liking)
- 1 tbsp + 1 tsp coconut oil
- 2 tbsp maple syrup
- Preheat your oven to 185C/365F.
- Place the nuts into a medium bowl and set aside.
- In a small bowl combine the cinnamon, garam masala, sea salt, and cayanne pepper and combine with a spoon.
- Add the coconut oil and maple syrup into the seasoning and mix well.
- You can place the bowl into the hot oven for a minute if your maple syrup is cold and the coconut oil hardens.
- Pour the mixture over the nuts and stir with a spoon until all the nuts are evenly coated.
- Spread the nuts onto a parchment paper on a baking dish and place them into the oven.
- Roast for 10-13 minutes. Taste them after 10 minutes, they should be crunchy and sticky.
- (The coating hardens after they cool down.)
- Cool them completely and store in an airtight container at room temperature or in the refrigerator.