Maple Spiced Pecans Makes 4 cups Ingredients 4 cups raw, shelled pecans (or other preferred nut) ½ cup pure maple syrup-- the darker the better! 1 tsp Ceylon cinnamon ½ tsp fine Himalayan or Celtic sea salt ½ tsp cumin ¼ tsp nutmeg ¼ tsp chili powder ¼ tsp cayenne pepper ⅛ tsp allspice
Preheat oven to 375 degrees.
Line a rimmed baking sheet or jelly roll pan with parchment paper. Place all ingredients in a large bowl and toss to combine. Spread pecans in a single layer on the baking sheet.
Bake for 15 minutes, stirring every 5 minutes or so. Watch the pan carefully so the nuts do not scorch.
Remove baking tray from oven and spread the nuts onto a large plate in a single layer. If you leave space between them they won't clump. Cool thoroughly. You can speed up the cooling by placing the plate with the pecans in the fridge.
Store in a tightly sealed container in the fridge for up to 2 weeks. If they last that long!