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Spiced Pecans

These sweet and spicy pecans can be served as a pre-dinner snack or as an ingredient in soups, salads or even roasted vegetables. The June recipe for Roasted Brussels Sprouts with Bacon calls for them so plan accordingly.

Prep Time — 10 min
Cook Time — 8 min
Servings — 8
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Ingredients

1½ teaspoons salt

½ teaspoon paprika

¼ teaspoon cayenne pepper

1 teaspoon ground cinnamon

¼ cup light brown sugar

4 tablespoons melted unsalted butter

3 cups pecans

Tools

whisk

measuring cups

measuring spoons

spatula

small bowl

liquid measuring cup

June Pan

June Oven

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Make the spice blend

In a medium bowl, combine the salt, paprika, cayenne and cinnamon.

1½ teaspoons salt

½ teaspoon paprika

¼ teaspoon cayenne pepper

1 teaspoon ground cinnamon

small bowl

measuring spoons

Make the spiced butter

Add the brown sugar and melted butter to the bowl. Whisk into a paste.

¼ cup light brown sugar

measuring cups

whisk

liquid measuring cup

4 tablespoons melted unsalted butter

Place the pecans on the June Pan

Pour the pecans on the June Pan so they are in a single layer.

June Pan

3 cups pecans

Season and coat the pecans

Pour the spiced butter mixture on top of the pecans. Stir the pecans on the June Pan until they are coated. Evenly spread the pecans on the June Pan.

spatula

Bake the pecans

Place the pecans on the middle shelf of the June Oven. June will notify you when the pecans are ready.

June Oven

Cool the pecans and serve

Remove from the pan from the June Oven. Use a heatproof spatula or wooden spoon to gently stir the pecans until they are coated. Cool completely before serving, or store the spiced pecans in an airtight container for up to 2 weeks.

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