the best spicy pecans ever

My neighbor came over last week and we got to talking about the bumper crop of pecans this year. She said that in her 26 years living in the neighborhood she’s never seen her trees produce so many pecans. And it wasn’t just her trees, it was ALL the trees in the neighborhood producing pecans galore – who knows, perhaps even in the region.

C went gathering, and wound up coming home with 8 5-gallon buckets of various types of pecans. Some were thick and fat, some were tiny and some were long and elegant with paper thin shells. The paper shells are very easy to crack but seem to have a more bland flavor, not to mention they spoil quicker. I tend to prefer the smaller ones, they seem to have a richer tasting meat inside despite the fact they are the hardest to pick.

So for the past few weeks, picking pecans has been the major past-time in the house. There are shells everywhere, and all the sweeping in the world has not gotten every fragment that has flown across the room. There are still plenty pecans to pick, I’ll wait to do a thorough sweep after they’re all shelled.

So what to do with all the pecans? I froze several quarts, gave a few quarts away to loved ones, and have been cooking the rest. I made 3 different recipes of spiced pecans, and this one from the Commander’s Palace cookbook by Jamie Shannon & Ti Martin, Commander’s Kitchen is the best. The secret I think is the honey…


4 tablespoons butter (1/2 stick)
1/4 cup honey
1 1/2 tablespoons kosher salt (I only used 1 tablespoon)
2 teaspoons cayenne pepper (I used 1 teaspoon cayenne and 1 teaspoon black pepper)
1/2 pound pecan halves

Melt the butter in a medium saucepan over medium heat.

Add the honey, salt and pepper, bring the mixture to a boil and cook for 1 minute stirring the mixture.

Remove from heat and add the pecans to the honey mixture.

Stir the pecans to mix well.

Spread the pecans on a sheet pan, and bake in a pre-heated 325 degree oven for 15-20 minutes, stirring the pecans every 5 minutes then more often towards the end.

Serve when cooled separating the pecans so they don’t stick together.

Store the pecans in an airtight container. Enjoy…


~ by maringouin on Friday, December 10, 2010.

One Response to “the best spicy pecans ever”

  1. Bookmarked! Yum!

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