These nuts are amazing. I receive rave reviews every time I make them. Crispy pecans have a exotic spicy sweet coating that solidifies into a crunchy glaze as they cool. A great holiday snack, you’ll be tempted to eat the whole batch! They’re delicious on Pumpkin Pudding with Spiced Pecans. Most holiday nuts are loaded with sugars, but these are guilt-free and low-carb if you use one of the suggested natural non-glycemic sweeteners. Yield: 4 cups crunchy nuts.
Stir the nuts in the spice syrup coating.
Spread them on a parchment covered sheet to bake. That’s it!
- 6 tablespoons filtered water
- 3 tablespoons arrowroot powder
- 1 teaspoon unprocessed salt
- 2/3 to 1 1/3 cups Just Like Sugar Table Top natural chicory root sweetener, or your favorite sweetener. Choose your sweetness level to taste.
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice (optional)
- 1/2 teaspoon ground cloves
- 1/2 teaspoon maple flavoring (optional)
- 1/4 teaspoon ground cumin
- 2 pinches of cayenne (omit this if you don't tolerate nightshades)
- 2 tablespoons pure cacao powder
- 2 tablespoons melted coconut oil
- 4 cups pecan halves
- Preheat the oven to 300°F. Line a baking sheet with parchment paper.
- Whisk together in a large mixing bowl the water, arrowroot powder, salt, sweetener, vanilla, spices, cacao, and coconut oil. Stir until smooth.
- Add the nuts to the bowl and mix well to coat them. Spread the coated nuts on the baking sheet and bake for 40 minutes, stirring every 10 minutes or so. Keep an eye on them, and set the timer to remind you every 10 minutes, so they’ll bake evenly on all sides.
- Remove from the oven. Let cool for 4 to 5 minutes, until you can just barely handle them. With your hands, break the nuts apart. (If you let them cool more, they'll solidify and you'll need to break them up with a knife.)
- Serve! On second thought, maybe you should hide them. If you leave them out they’ll be gone!