Recipe- Texas Style Spiced Pecans
My husband's family often sends us goodies from a local (Houston area) nut shop for the holidays. They mostly do sugary pecan concoctions, but they have a couple of savory varieties, too.
Unfortunately, (or maybe fortunately cause now I figured out how to make them myself) they have hydrogenated sunflower and soybean oil.
The biggest hurdle is getting really really good raw pecans. I've been making my spiced nuts with Trader Joe's pecans after having a bad experience with a package from Whole Foods recently. I just discovered that the Collins St Bakery sells raw pecans online, so I may have to try those. I don't know if anyone outside of Texas is familiar with them, but they are a major player in the mail-order fruitcake business!
Anyway, here's my version-
8oz raw pecan halves
1 tsp salt
1/2 tsp smoked paprika (I use Penzey's)
1/2 tsp onion powder (I use Penzey's)
1/4 tsp garlic powder (I use Penzey's)
1/8 tsp black pepper
1/8 tsp to 1/4 tsp cayenne pepper
1/2 tbsp ghee (clarified butter), butter, or coconut oil
Preheat a skillet (I use my Le Creuset enameled cast iron) over medium heat while you blend all spices together in a small bowl (salt through cayenne). Dump the pecans into the hot skillet in a single layer to toast them, moving them around with a spatula to avoid burning. When they are warm and fragrant but not burnt, add the ghee to the skillet and stir until pecans are coated in melted ghee. Add spice mixture and stir until evenly coated. Dump spiced nuts onto cookie sheet to cool/dry.