Sweet and Spicy Pecans – Two ways (Raw, Gluten-Free, Vegan)

I have been on a raw kick lately after discovering that my stove has a dehydrator function. It isn’t as handy as a real dehydrator, but it is a good alternative until I buy one.

This recipe can be prepared raw or cooked. Each will yield a slightly different tasting end result. The flavour of the raw nuts is not quite as intense since the nuts are soaked and don’t soak up as much of the seasoning compared with the recipe that doesn’t require soaking the nuts. You really don’t have to soak the nuts before dehydrating them either, but it does increase their nutritional value. The recipe is quite versatile.

I like these nuts as a snack or as a salad topper.  You could even make a snack mix with them or use them to sprinkled on a dessert.

MAKES 1 CUP


INGREDIENTS

  • 1 cup raw pecans
  • 3 tablespoons maple syrup or agave (for raw)
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon cinnamon
  • pinch of nutmeg
  • 1/4-1/2 teaspoon cayenne pepper

DIRECTIONS

Cooked Variation

  1. Preheat oven to 350F.  Prepare pan with parchment paper.
  2. Combine all of the ingredients, besides the nuts, into a small bowl.  Mix.
  3. Add in the nuts and toss to coat.
  4. Spread the nuts in a single layer onto the baking sheet.
  5. Bake for 15-18 minutes, until golden and crunchy.  Toss the nuts mid-way to prevent burning on one side.  The nuts will be caramelized and sticky when they first come out.  Be careful not to burn your hands! The stickiness with diminish once they have cooled.
  6. Let cool completely.  Store in fridge in a sealed container.

Raw Variation

  1. Soak the nuts for 3 hours in cold water.  They should be covered complete with water.
  2. Rinse the nuts well and drain completely.  Towel dry the nuts.
  3. Combine all of the ingredients, except for the nuts, into a small bowl.
  4. Add in the nuts and toss to coat.
  5. Spread the nuts in a single layer onto a baking sheet lined with parchment paper.
  6. Dehydrate at 105F for 12 hours, or until crisp.  Store in fridge in a sealed container.

Published by

Running with Veggies

I'm a plant-based distance runner and mother of two young girls. I enjoy making healthy recipes and experimenting with food. I also love to garden, so you will see many seasonal recipes that use what is currently growing in my backyard. I have a HBSc. in Nutrition and a Doctorate in Education and this background provides me with the skills necessary to pursue my passion - educating others on healthy eating. I don't count calories, so you won't find any nutritional information in my recipes. However, I strive to make each recipe healthy enough to fuel you and your family through the day.

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