Spiced_nuts1At Costco I used to buy a bag of spiced pecans and cranberries that I love. In my house, we always try to have a bag of those in the cupboard, for when we have unexpected visits. I really love the nutty flavor of the pecans, with the species and the sweetness of the dried cranberries.

Spiced_nuts5It occurred to me that I could do something pretty similar at home. Because I do a lot of stuff in the kitchen, I had all the basic ingredients needed for the recipe. They are so easy to make that I’m sure that you will forget about the store-bought nuts.

Spiced_nuts3I prepared them this weekend, and I stored them in an airtight container so I can serve them as appetizers on Christmas day. And these pecans were not the only thing I did this weekend, probably the kitchen was the most used area of the house. We prepared a lot of things for our Christmas dinner, so on that day we have little to cook and we only have to assemble, with that logistic we can have more time to enjoy. Often the family members that are in charge of the cooking, are the ones that doesn’t enjoy much family reunions.

Spiced_nuts4I liked the flavor of these pecans, is much lighter than those I used to bought, but now I know all the ingredients that they contain; and I’m sure that they don’t have a drop of conservatives. They are healthy snacks. The mixture of pecans and cranberries are a perfect combinations for Christmas celebrations, plus nut are packed with heart-healthy fats so you’ll get a nutrition boost too.

Spiced pecans with cranberries
Serves 8
Print
Cook Time
5 min
Total Time
20 min
Cook Time
5 min
Total Time
20 min
Ingredients
  1. 450 gr (16 oz) pecans
  2. ½ teaspoon ground coriander
  3. ½ teaspoon ground cumin
  4. 30 gr (1 oz) unsalted butter
  5. 23 gr (0.8 oz) muscovado sugar
  6. 2 Tablespoons fresh rosemary, finely chopped
  7. ¾ teaspoon cayenne pepper
  8. 2 teaspoon sea salt
  9. 1 cup dried cranberries
Instructions
  1. Preheat the oven to 180°C / 350°F.
  2. Spread pecans on a baking sheet. Roast until lightly browned and fragant, about 10-15 minutes. Shake the baking sheet several times.
  3. In a heavy skillet, at medium heat, combine the ground coriander and cumin. Toast until fragant, around 1 minute.
  4. Remove from heat. Add the butter, sugar, rosemary and cayenne pepper. Return to the stove, until the butter and the sugar are completely dissolved. Keep warm.
  5. Add the roasted pecans and sprinkle with sea salt. Taste, and if necessary, add more salt. Mix well. Add the cranberries and mix to integrate.
  6. Enjoy!
Notes
  1. You can make ahead and store in an airtight container for up to 2 weeks.
Sweet Cannela https://www.sweetcannela.com/

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