Sweet and Spicy Pecans

Recently a friend introduced me to Trader Joe's, Sweet and Spicy Pecans. They were delicious. I had planned on adding those pecans to my salads, but I managed to polish them off within two days by snacking on them instead.

This week I made several batches of sweet and salty pecans. I tried out various combinations of oils and butter, sugar and honey, cayenne and paprika. The following was my favorite version. Butter, honey, Sucanat, cayenne and a very aromatic sweet Hungarian paprika which my landlord brought back for me from Budapest, a few weeks ago.

If you are looking for a Trader Joe's copycat recipe, then look elsewhere. These pecans are more subtle. They aren't as sugary nor do they pack quite the same punch in the heat department, but I really like how they turned out. This is a good thing because there isn't any pressure for me to return to Silverdale, just to grab another bag or two.

2 tbsp. honey
2 tbsp. butter
2 tbsp Sucanat
1 tsp sweet Hungarian paprika
1/2 tsp. salt
a "generous" 1/4 tsp cayenne
1/4 tsp. freshly ground black pepper
8-9 oz shelled pecans

Place the honey and butter into a small saucepan over low heat.

Preheat oven to 275°F.

While the honey and butter are heating up, combine the Sucanat, paprika, salt, cayenne and black pepper in a small bowl and set aside.

When the honey and butter mixture is hot and smooth, remove from heat and stir in the pecans.

Sprinkle the spiced Sucanat mixture over the pecans and toss until they are evenly coated.

Spread the pecans onto a cookie sheet (lined with parchment paper or a silicone mat) in a single layer. Bake for about 35-45 minutes or until they are evenly toasted.

Remove from oven and cool on the cookie sheet. Store in a sealed container.