IMAGE ©Amy Carson Photography

Maple Cacao Spiced Pecans

a sweet treat recipe
ingredients
2 cups pecan halves (230 g)
3 tbsp unsalted butter, good quality (42g)
1 tsp cinnamon (cassia), ground
½ tsp allspice, ground
⅛ tsp cayenne pepper
1 pinch fine sea salt
¼ cup cacao powder (25g)
½ cup maple syrup (120mL)
2 tsp fleur de sel (gourmet sea salt), flakes
Maple Cacao Spiced Pecans
a sweet treat recipe
by Amy Carson
Amy Carson is a photographer and recipe developer based in San Diego, California. Her professional relationship with food began over a decade ago: first as a nutritionist and personal chef, and later as a chocolatier and owner of a small-batch chocolate company. She is also an avid traveler and seeks to learn as much as possible about the local cuisine of every destination that she visits. See more of her work at amycarsonphotography.com and on Instagram: @spicevoyager
a little bit about the recipe
These pecans are a trifecta of sweet, spicy, and salty, not to mention, chocolatey. They make a quick, easy, and addictive treat to serve with tea.
PREP | 10 M
COOK | 5 M
TOTAL | 15 M
8 SERVINGS | 8 oz
PRINT RECIPE
directions
  • Toast the pecans in a medium-sized skillet over medium heat, stirring frequently, until they are fragrant (about 5 minutes).

  • Put the warm pecans in a heat-safe bowl. Add the butter and stir with the warm pecans until completely melted. Mix in the spices and sea salt, then add the cacao powder, stirring until evenly coated.

  • Pour the maple syrup into a medium-sized pot over medium heat. Once it comes to a boil, stir in the pecans with a wooden or heat-resistant spoon.

  • Continue stirring as the liquid from the maple syrup begins to evaporate. Within 2-3 minutes the bottom of the pan will start to look dry and the syrup will be very thick and sticky.

  • Once the liquid is almost completely evaporated, turn off the heat. Pour the caramelized pecans onto the prepared sheet of parchment, spreading them out as much as possible, breaking up any large clumps with the spoon. Don’t be tempted to use your fingers—the caramel is very hot!

  • Immediately sprinkle the pecans with fleur de sel.

  • Allow to cool completely before storing in an airtight container for up to 2 weeks.
  • tips
    Don't skip toasting the nuts—it really intensifies their flavor.
    ingredients in recipe
    4.9
    cassia
    ground
    Ground cassia cinnamon's spicy, warm flavor and aroma star in many homespun fall and winter recipes. Cassia is dominant variety of cinnamon in America.
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    4.9
    ground
    Ground allspice is highly aromatic and even more pungent than its whole counterpart. As its name suggests it is redolent of a mix of spices including clove, cinnamon, nutmeg and juniper.
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    4.8
    mild
    blend
    The mild heat of this chili powder blend allows all these spices to declare themselves nicely without being too overt.
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    4.7
    high fat (20-22%)
    powder
    Unsweetened and high in fat this luxury natural cacao powder will yield rich chocolatey flavor in baked goods.
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    4.8
    gourmet sea salt
    flakes
    This gourmet artisanal finishing salt is harvested by hand from the coast of France. This bright white treasure is comprised of snow-like crystals and has a slight hint of violets. Use only a pinch of this to enhance dishes just before serving.
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    16 oz - REFILL$29
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