Spicy and slightly sweet, these golden pecans are tossed with both black and pink peppercorns, spices of coriander and allspice then wrapped in a glistening honey glaze. Roasted until they’re a deep, rich mahogany, they are simply marvelous for fall entertaining!
Whether you’re expecting a large group or just a friend or two, nuts are great for serving alongside a cocktail. And this is a quick way to turn them into something quite special and unexpected.
Pecans are a no doubt a Southern favorite. Delightful in their most simplistic form, they can also be the perfect backdrop for any number of flavors. Served on their own or alongside fresh fruit and a creamy cheese, they make a great pairing for an easy appetizer spread.
We have a number of delicious ways we dress up nuts. This version is a bit sticky, a bit spicy and more than a bit addictive. The spices include a blend of black and pink peppercorns, a touch of kosher salt plus coriander and allspice with a touch of sugar. Blended together with a pour of honey and wrapped around fresh pecans before a quick roast.
Roasted until the pecans are a dark hue, the spice and honey blend though subtle, will leave you wanting one more bite.
Or maybe two!
Honey Peppered Pecans
1 teaspoon freshly cracked black pepper
2 teaspoons pink peppercorns, crushed
1 teaspoon kosher salt
¼ teaspoon ground coriander
¼ teaspoon ground allspice
2 tablespoons sugar
½ cup honey
2 cups raw pecans
Preheat the oven to 350-degrees and line a rimmed baking sheet with a sheet of parchment paper. In a medium mixing bowl, whisk together the black pepper, pink peppercorns, kosher salt, coriander, allspice, and sugar.
Add the honey and stir to blend with the spices.
Toss in half of the pecans, stirring to coat thoroughly before adding the remaining pecans.
Spread the pecans out in a single layer and roast for 15 minutes.
Give the nuts a stir then return to the oven for an additional 5 minutes.
While the pecans are still warm, separate them with a fork.
Makes 2 cups.
The pink peppercorns, which really aren’t really pepper at all, add a distinctive note. They’re the fruit from the Peruvian peppertree and related to the cashew. They add a peppery, floral note that is quite unique. They can be found in most markets in the spice aisle. Crush using a mortar and pestle or drop them in a food storage bag and crush using a rolling pin.
Honey Peppered Pecans
Equipment
- Mortar and pestle, for crushing the pink peppercorns
- large rimmed baking sheet lined with parchment paper
Ingredients
- 1 teaspoon freshly cracked black pepper
- 2 teaspoons pink peppercorns, crushed
- 1 teaspoon kosher salt
- ¼ teaspoon ground coriander
- ¼ teaspoon ground allspice
- 2 tablespoons sugar
- ½ cup honey
- 2 cups raw pecans
Instructions
- Preheat the oven to 350-degrees and line a rimmed baking sheet with a sheet of parchment paper.
- In a medium mixing bowl, whisk together the black pepper, pink peppercorns, kosher salt, coriander, allspice, and sugar.
- Add the honey and stir to blend with the spices.
- Toss in half of the pecans, stirring to coat thoroughly before adding the remaining pecans.
- Spread the pecans out in a single layer and roast for 15 minutes.
- Give the nuts a stir then return to the oven for an additional 5 minutes.
- While the pecans are still warm, separate them with a fork.
