Sweet and Salty Roasted Pecans

KIWI MAGAZINE

Sweet and salty roasted pecans
cover of the KIWI Fall 2022 issue

Ingredients


Makes 20 servings

5 cups pecan halves

1/3 cup brown sugar

2 teaspoons salt

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ cup safflower oil

1/3 cup raw cane sugar

You can find pecans at the supermarket year-round, but the nuts are actually harvested from October through December. Kids and grown-ups alike will love the sweet and salty flavors and rich texture of these roasted pecans as an afternoon snack, over salads, or added to granola or trail mix.

Directions

Preheat the oven to 300°F and set out a rimmed baking sheet.

In a medium bowl, add the sugars, salt, cinnamon, and ginger. Mix with a fork to combine.

In a large bowl, add the pecans. Pour the oil over top and toss to coat all of the pecans evenly. Add the sugar mixture and toss well again.

Spread the pecans on the baking sheet so they don’t overlap. Bake for 40 minutes, stirring occasionally, until toasted. Serve hot, or allow to cool completely and store in an airtight container for up to a week.

Per Serving:


Calories: 237

Carbohydrates: 12 g

Fat: 22 g

Protein: 3 g

Fiber: 3 g

Active Time:

5 minutes

Total Time:

45 minutes