A Yogin’s Recipes for Health & Happiness

Spiced nuts are a family favorite during the holidays. They provide a nice alternative to the high fat, high sugar traditional snacks. I cut the butter in half from the original recipe and I tried to cut the sugar in half, but I think that next time, I’ll use 1/2 cup sugar rather than the caramel syrup because the coating on the nuts remained soft.

Try a batch and tell us how yours came out. They’d make a delicious and welcome holiday or hostess gift.

The tablecloth in the photo is compliments of my sister Rabi ~ one she brought back from Niger years ago.

SWEET & SPICY PECANS

INGREDIENTS

1/4 cup butter

1/3 cup powdered sugar

10 ounces pecan halves

1 tsp. cinnamon

1/2 tsp. ginger

1/2 tsp. cardamon

1/2 tsp. cloves

1/4 tsp. cayenne powder

1 TBS. chili powder

1/4 tsp. onion powder

1/4 tsp. garlic powder

1 tsp. oregano

1 tsp. basil

1 tsp. thyme

1/4 cup caramel syrup (you can substitute another 1/4 sugar/honey/maple syrup as you prefer)

DIRECTIONS:

1. Melt butter in heavy pan or crockpot.

2. Add sugar and nuts. Stir to mix well. Heat on low.

3.Add spices. Mix well.

4. Check heat: the nuts should be just heating with the spices and herbs.

5. Add caramel syrup or other sweetener to taste. (Next time I’ll simply increase the original sugar addition to 1/2 cup).

5. Cook for two or so hours so the coating dries and becomes hard upon cooling on a cookie sheet lined with wax paper.

6. Cool. Enjoy.

Joe's Pink Camelia (ckg photo)