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Oven: Chai Masala Candied Pecans

Name: Oven: Chai Masala Candied Pecans
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 cups
Cuisine: Indian, American
Ingredients: 0 ¼ cup + 2 tablespoons maple syrup; 0 2 tablespoons brown sugar; 0 1 tablespoon + 2 teaspoons Indian As Apple Pie chai masala; 0 1 teaspoon salt; 0 ½ teaspoon ground black pepper; 0 2 teaspoons black chia seeds, optional; 0 4 cups pecan halves

November 06, 2025 1 Comment

THERE IS SOMETHING DAMN DELICIOUS ABOUT CANDIED PECANS.

Whenever I spot that small container of glistening pecans at my grocer, I'm tempted. I eat them straight out of the container, on my salads, and serve them with cheese. This week, as I experimented with everything baked with maple syrup — Chai Masala Granola and Poha Chiva, 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 a 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 palate. I prefer a kiss of sweetness so I can still taste and enjoy the pecan itself. 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 vegans and vegetarians. It also felt like it was more work than it was worth.

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 rather than shorten the bake time like some recipes recommend. I was so incredibly happy with this recipe that I had to seriously cut myself off from eating them. 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

Prep: 10 minutes
Cook: 45 minutes
Cool: 30 minutes
Total: 1 hour 25 minutes
Makes: 4 cups

Ingredients

¼ cup + 2 tablespoons maple syrup
2 tablespoons brown sugar
1 tablespoon + 2 teaspoons Indian As Apple Pie chai masala
1 teaspoon salt
½ teaspoon ground black pepper
2 teaspoons black chia seeds, optional
4 cups pecan halves

Instructions

Position your oven rack in the middle of your oven and preheat to 300°F. Layer a large baking tray with parchment paper.
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.
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.
Bake in the oven for a total of 45 minutes, pulling out the tray every 15 minutes to stir gently for even cooking.
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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1 Response

Karen

December 27, 2024

These sound great! My signature nut is my Masala Chaat pecans using your spice mix, avocado (or olive) oil and a sprinkle of salt on my pecans. Everyone raves!

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Ingredients

Instructions

Ingredients

¼ cup + 2 tablespoons maple syrup
2 tablespoons brown sugar
1 tablespoon + 2 teaspoons Indian As Apple Pie chai masala
1 teaspoon salt
½ teaspoon ground black pepper
2 teaspoons black chia seeds, optional
4 cups pecan halves

Instructions

Position your oven rack in the middle of your oven and preheat to 300°F. Layer a large baking tray with parchment paper.
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.
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.
Bake in the oven for a total of 45 minutes, pulling out the tray every 15 minutes to stir gently for even cooking.
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.

Notes

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Oven: Chai Masala Candied Pecans

THERE IS SOMETHING DAMN DELICIOUS ABOUT CANDIED PECANS.

Oven: Chai Masala Candied Pecans

Ingredients

Instructions

"What in the world is this code below?!"

1 Response

Karen

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