Masala Pecans
The pecan is the only tree nut native to America and was a popular part of the native American diet. The word pecan is derived from ‘Algonquin’, meaning a ‘nut that needs a stone to be cracked’. Like walnuts but with a slightly higher fiber content, pecans are readily available here in Texas and make for a great healthy snack, with either an afternoon chai or an evening martini. Here is a simple way to coat a masala, spice blend, on the pecans for added flavor. To keep the integrity of the spices and keep the pecans crisp and delicious, keep the oven temperature low and cook them for a long time, using residual heat to finish cooking them.
ingredients
1 pound pecan halves or pieces
1 teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
1 teaspoon red chili powder
3 tablespoons maple syrup
1 1/2 teaspoon sea salt
Makes 1 pound
instructions
Preheat the oven to 250°F.
Toss the pecans with black pepper, cinnamon, red chili powder, maple syrup, and salt.
Grease a baking pan or line with parchment paper.
Spread the pecans evenly over the pan and place in the oven for 25 to 30 minutes.
Turn the oven off, leave the pecans in there to let them slowly dry out over the next couple of hours.
Store in an airtight container.
notes & variations
This recipe can be made with walnuts as well.
For a slightly sour flavor, add a tablespoon of amchur to the pecans along with the other spices.
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