Friends, we are mere days away from Thanksgiving. Are you ready to go?
Hostess gift? (These are insane. They’re sold out online, but I found some at Whole Foods.)
Pre-dinner nibbles? These candied pecans are fantastic with cheese and crackers.
Elaborate side dish for vegetarian cousin?
Post-feast binge watch?
Adapted from Food52
4 tsp Chinese five-spice powder
1/4 – 1/2 tsp cayenne (depending on heat preference)
1/2 cup light agave
2 cups raw pecans
Preheat oven to 350 degrees.
Prepare baking sheet by lining with parchment paper and set aside.
Combine spices in a small bowl and stir to mix.
Pour agave into small glass bowl and microwave for 30 seconds.
Add spices to agave and stir until well combined.
Add pecans to agave mixture and toss to coat.
Spread pecans on prepared baking sheet in a single layer.
Cook in the oven for 10 minutes, checking and stirring (agave should be bubbling) once or twice with a wooden spoon. Pecans should be fragrant and golden brown. Keep a close eye on the nuts – they can burn quickly.
Remove pan from oven. As they cool, sprinkle pecans with a generous pinch of sea salt. Slowly begin separate the pecans from the parchment. If the pecans seem sticky, let them cool a little longer. When finished they should have a hard shell and a nice crunch.
Serve with cheese and crackers or on their own.