Honey Peppered Pecans
Spicy and slightly sweet, these golden pecans are tossed with 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 entertaining!
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.
Notes
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.