THERE IS SOMETHING DAMN DELICIOUS ABOUT CANDIED PECANS. Whenever I am in my favorite grocer's cheese section and see that small container of glistening pecans I'm tempted. I eat them straight out of the container, on my salads, and serve them with cheese platters for guests. This week, as I experimented with everything baked with maple syrup -- Chai Masala Granola and Poha Chiva (recipe coming), I got to thinking. Chai Masala on Pecans sweetened with a little maple syrup sounded really really good. So I started researching recipes. A couple of things I realized off the bat - making these luscious pecans is incredibly easy. Please consider this your public service announcement - do not buy them any longer. It's just way too simple to make them at home. The recipes out there, however, use a ton of sugar - too much for my pallet. I prefer a kiss of sweetness so I can still taste and enjoy the pecan. One recipe recommended an egg white wash to make the spices stick - I immediately passed on that idea - especially because many of my friends are strict vegetarians and I'm not a fan of egg washes on my snacks. I also stuck with baking the pecans once coated even though there are 5-minute stovetop methods out there. Some recipes called to bake them for 30 minutes - I opted for a full 45 minutes in the oven at a lower heat to really pull the moisture out of the pecans, toast them, and caramelize the maple syrup. I was so incredibly happy with this recipe that I had to seriously cut myself off from eating them. For my second batch, I upped the spice. I added more Chai Masala and some red chile powder. While they were good, as they cooled the spice really popped. I felt almost too much. So, I pared back on the Chai Masala and took out the red chile. I kept the salt and black pepper, which add a fun savory pop to the sweet. You can cut both in half or take them out if you prefer. I shared a bag with Taylor, who trains our crazy Australian Shepard Oliver. She said she loved these because they are not as coated with 'candy' - not as sweet but sweet enough. You are going to love these, folks! xoxo Anupy.
Oven: Chai Masala Candied Pecans
1/4 cup + 2 tablespoon maple syrup
2 tablespoons brown sugar
1 tablespoons + 2 teaspoons Indian As Apple Pie Chai Masala
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons black chia seeds, optional
4 cups pecan halves
1. Position your oven rack in the middle of your oven and heat your oven to 300 degrees Fahrenheit. Layer a large baking tray with parchment paper.
2. In a roomy bowl, add the maple syrup, brown sugar, Chai Masala, salt, black pepper, and chia seeds. Stir until everything blends well. I added chia seeds because they stick to the pecans really well and add a layer of easy fiber and nutrition. Feel free to sub them with any seeds - hemp, flax, or sesame. What I like about the black chia seeds is that you don't notice them. You can also leave them out.
3. Add the pecans. Stir gently until all of the pieces are coated. Transfer the pecans to the baking tray. Spread them out in a single layer with the back of a spatula.
4. Bake in the oven for a total of 45 minutes, pulling out the tray every 15 minutes to stir gently for even cooking.
5. Once finished, pull the tray out of the oven and let it cool for at least 30 minutes. This is how you'll get that delicious crunch. Do not store until fully cooled or the pecans will get soggy. Store in a glass container in your pantry. They will last about two weeks.
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