They are a little bit spicy and a little bit sweet and are perfect for snacking or to serve as an appetizer. Oh, and they are a quick fix, too, just 20 minutes plus cooling. I prefer the pecans warm, right out of the oven, but if you'll be storing them, make sure you let them cool completely.
Don't be concerned if some of your pecans look burnt (unless you forget and leave them in the oven too long...then, yes, be concerned), that's just the spicy goodness caramelizing. Trust me, the ones that look the most burnt are usually the best and most flavorful.
Couple of additional tips: 1. Make sure you line your pan with parchment paper, you'll be glad you did. 2. Look for whole coriander in the "ethnic" aisle of your grocery store; you'll pay a fraction of the cost and you'll get considerably more flavor by crushing the seeds immediately prior to use. I usually find whole spices in the aisle with the Mexican/Spanish foods. Price comparison? At my local grocery, the whole coriander in the "ethnic" aisle was $1; the pre-ground stuff in the spice aisle was nearly $5...that's a big difference!
Adapted Slightly From Runner's World Magazine
Prep: 5 minutes, Cook Time: 15 minutes
Yield: 4 to 5 cups
- 4 to 5 cups pecan halves
- 3 Tbsp soy sauce
- 1/2 tsp cayenne pepper
- 1/2 tsp crushed coriander seed
- 1/2 tsp turmeric
- 1 tsp black pepper
- 1 to 2 Tbsp brown sugar
- 1 Tbsp olive oil
- Preheat oven to 350°F and line a baking sheet with parchment paper. Place the pecan halves in a medium bowl.
- Whisk together the soy sauce, cayenne, coriander, turmeric, black pepper, brown sugar, and olive oil in a small bowl until well combined.
- Pour the marinade over the pecans and toss until the pecans are well coated.
- Spread the pecans on the prepared baking sheet and roast at 350°F for approximately 15 minutes.
- Allow to cool, then store in an airtight container or serve immediately.