For the longest time my family has always enjoyed my mom’s smoked pecans recipe as a nice savory change-up from all of the cookies of the Christmas season. They’re truly truly truly delicious, and certainly something I recommend making.
This year, though, after I was flipping through my reader and seeing Sandy’s recipe for sweet + spicy pecans? I couldn’t say no. Besides, I see no reason why one shouldn’t double up on toasted pecans in the holidays. Just means fewer cookies, right? Maybe?
I made the whole huge batch and we’ve enjoyed them by the handful, on top of salads, and in lieu of desserts for over a week now. Plus we’ve gifted them to friends and family – they work really well with cookies and candy!
I followed Sandy’s recipe with a few changes that I’ve listed below:
- I used 1/3 cup of brown sugar instead of the 3/4 cup of granulated sugar;
- I used 1 tablespoon of kosher salt instead of 2 in the recipe.
Bottom line: this is a KILLER recipe that you’ll love to use for a billion different things. Enjoy!