![Spiced Pecans in a bowl](https://assets.epicurious.com/photos/63e1590182a5a88e37ac321a/1:1/w_2560%2Cc_limit/HLY-Maricela-vega-Spiced%2520Pecans.jpg)
Pecans are a favorite Southern source of protein forMaricela Vega, the chef at Atlanta restaurant8ARMand founder ofChicomecóatl, an organization centering the foodways of Indigenous Mexican diaspora. Growing up, she would eat them straight-up raw or lightly toasted, but this is her go-to preparation now: sweet, salty, and coated with freshly ground spices. Eat them by the fistful or sprinkle them liberally on salads or grilled veggies for deep flavor and crunch.
Ingredients
Makes about 4 cups
Special Equipment
Step 1
Preheat oven to 350°. Grind fennel seeds in a spice mill or with a mortar and pestle. Transfer to a medium bowl and mix in coriander, pepper, and paprika. Add garlic, pecans, oil, honey, and salt to spice mixture and toss to coat.
Step 2
Spread out pecan mixture on a parchment-lined baking sheet. Bake, rotating baking sheet and stirring pecans halfway through, until golden brown and toasted all the way through, 13–15 minutes. Let cool.
Step 3
Do ahead:Nuts can be made 1 week ahead. Store airtight at room temperature.
Leave a Review