SPICED SUGARED PECANS

… then I tried this slow cooker version of sugared pecans and they cooked in their own sugary mixture for hours and they were even more heavenly.

Now this version is a lot healthier and spicier than the previous recipe posts. They’re just as crunchy and scrumptious as before but with a slight kick after you chew them up.

The kick ingredient is chili powder and instead of white or brown sugar these pecans are sweetened with maple syrup. You just cannot go wrong with pure maple syrup in a glass jar. It makes me feel like a real chef.

And the sweetness notes from the maple syrup are never overpowering of other flavors in the mixture.

The reason this recipe is called spiced pecans instead of sugared is because I used sea salt, chili powder (as mentioned above), cinnamon, olive oil, and maple syrup. It’s half savory ingredients and half sweet ingredients. They melt together and give the perfect outcome to create spiced instead giving the overall flavor of sweet & spicy.

Spiced pecans are fantastic on their own, sprinkled on salads, used in granola or yogurt parfaits, and even tossed onto desserts as a garnish. I would also recommend serving these with a brie cheese or goats cheese smeared on a cracker for your most favorite appetizer at a party.

Any way you chose, you just can’t go wrong.

The best way (in my opinion) to eat these is right out of the oven while they are still soft and sweet.

Once they cool they become crunchy as the maple syrup sets & cools giving them a delicious texture and crunch.

These will be a crowd pleaser and the most flavorful thing of the night.

Trust me.