Homemade maple cayenne spiced pecans are such a great staple to keep in the fridge. Nibble on them, add them to salads, and add them to my all-time favorite dessert, Chunky Monkey Ice Cream. They are wonderfully addicting and it’s a good thing, because they are also good for you! Once you’ve already gone through the process of soaking and dehydrating, you might as well just double the recipe. They keep beautifully for a couple of months refrigerated or a couple more tightly sealed in the freezer.
Maple Cayenne Spiced Pecans Recipe
Maple Cayenne Spiced Pecans
- 2 cups raw pecans
- 3 tablespoons maple syrup
- 1/4 teaspoons cayenne pepper
- 1/2 teaspoon sea salt
- 1 teaspoon melted coconut oil
Soak pecans for 3 hours.
Drain and pat dry.
In a large bowl mix pecans with all other ingredients.
Spread nuts in a single layer on a dehydrator sheet.
Dehydrate for 24-36 hours.
Store in an airtight container in the refrigerator for up to 3 months.
If you prefer to roast in the oven, preheat oven to 150°C / 300°F. I set my timer for 5-minute intervals to check and mix so none of the sides burn. You’ll start to smell a nutty aroma when they are ready. They should take anywhere from 5-15 minutes.