Crispy Spice-Brined Pecans
Share
- ✉
-
Author Notes: Here’s another spice-brined “crispy” nut recipe. These pecan halves are delicately flavored, to be savored one by one, slowly. (That’s actually not a bad way to eat everything else, of course.) Raw pecans are brined in a solution of salt, sweet spices and fresh orange peel, then dried and lightly roasted in a very slow oven. Your patience will be rewarded with a mildly-flavored nut with a beautiful texture. The method is based on one described by Sally Fallon in "Nourishing Traditions." Be warned: these are habit forming. Enjoy!! - AntoniaJames - AntoniaJames
Food52 Review: These spiced pecans -- unlike their sugar-shellacked counterparts -- are sitting, unassumingly, on a wonderful secret. At first glance, they appear raw and untouched, but one bite betrays that they're actually perfectly salted and spiced from within, and dried to a crisp. The long brining and low, low roasting technique takes only time and almost no effort. But here's another secret: those times can be approximated with little ill effect. Even with a couple hours shaved off each the brining and roasting times, these still disappeared from the jar. If you can't find mace, substitute nutmeg or try one of AntoniaJames' other, equally enticing crispy spiced nut recipes. - A&M - A&M
Serves 2 cups of nuts
- 2 cups of raw pecan halves
- 2 teaspoons of sea salt
- ½ of a cinnamon stick, broken into 3 or 4 pieces
- ½ teaspoon ground mace
- 3 whole cloves
- 2 pieces of orange peel, each 1” x 3”
- Combine 1 ½ cups of boiling water in a glass or ceramic bowl with all of the other ingredients except the pecan halves. Cool to lukewarm, then stir well.
- Add the nuts and allow them to soak for 6-8 hours.
- Preheat oven to 150 degrees Fahrenheit.
- With a slotted spoon, remove the pecans from the brining liquid and spread them on a baking sheet lined with parchment. Remove the whole spices and the orange peel.
- Roast for 10-12 hours, stirring occasionally.
- Enjoy!!
- If by chance, there are any left, store them in a tightly lidded container.
- This recipe is a Wildcard Contest Winner!
Tags: nuts
More Great Recipes
Share a Recipe
Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe
13 days ago John Burkholder
I used pecans. I have no info on how walnuts will work with this prep. The nuts that I made didn't stay around very long so I am sorry that I can't answer your question re how quickly the nuts will risk rancidity.
13 days ago Droplet
AJ, I was wondering do you have any observations regarding how well these keep? I have about 5 lbs of walnuts from last season that were stored in their shell and I am cracking them today and tomorrow to finish them up in the next couple of months. If I treat a large portion of them as above, do you think they might go rancid fairly quickly? I just thought it would be nice to utilize the 12 hour oven time as best as I can with several trays at once, but don't want to waste so much material in case they don't keep as well. Thank you
5 months ago John Burkholder
Wonderful nuanced flavor, better as the pecans age a bit. Great as a cocktail snack. Subtle orange/spice is there for your discovery.
5 months ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
So glad you enjoyed them. I've been making spice-brined pecans with cardamom and nutmeg lately, and orange, which is a lovely combination as well. ;o)
5 months ago Carolin HEstrada
If I use a convection oven should be less time baking?
5 months ago Carolin HEstrada
Sorry... baking time?
5 months ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
I make these in a convection oven. At this very low temperature, the time required is no different. ;o)
5 months ago Abu Dhabi
Has anyone doubled or tripled this recipe? If I am cooking for 10-12 hours and making it as Christmas gifts, I'd love to make a larger batch.
5 months ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Yes, you can make a double batch. I recommend though putting the nuts in the brine in separate bowls for each batch, and to spread them out on separate baking sheets. I.e., make duplicate, simultaneous batches. It's very important that there be plenty of room between the nuts on the baking sheet, to allow them to dry completely. Their crispiness results from the drying, so the more room you have between the nuts, the crispier they will be. Also, with the double batch, you have twice as much moisture in your oven, so be sure to open the oven door very briefly periodically (after the first half hour and then at least twice twice during the next few hours), to allow that moisture to escape. You'll be amazed at how much moisture these produce. ;o)
5 months ago Chef Carlos
While these look interesting, somehow the 10-12 hr cooking time seems an impediment to time challenged cooks like moi. I may try them at 300 F for 30 minutes and see how they turn out
5 months ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
They won't be crispy, I don't think. They need the long, slow, low-temperature heat to allow the moisture from the brine to cook off, leaving a dry nut. But do let us know how they turn out, if you try this! ;o)
over 1 year ago RioMissPam
Saw this recipe from Pinterest and looks so yummy. Will be making these today.
over 1 year ago Patrisha
Congrats on your win!! These sound yummy!! Going to make a batch using allspice since I am out of mace.
over 1 year ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Thank you so much! Allspice sounds positively divine. I must, must try that. Do let me know how they turn out, please. ;o)
about 2 years ago SoTastyIWannaMarryIt
These look delicious and they give some ideas to change up another nut recipe that I have! Thanks! I can't wait to try these.
over 1 year ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Thanks so much. I hope you do!! ;o)
about 2 years ago AntoninDevourChoc
These are killer.
about 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Ooops, Mr T voted using my computer, and forgot to log out . . . sorry about those last two comments from him. They were actually from me. ;o)
about 2 years ago aargersi
Abbie is a trusted source on General Cooking.
A friend gave us a giant bag of cracked pecans from her trees - looks like I need to make a batch too! Love these little guys ....
about 2 years ago Mr. T
Yes, that sounds like an excellent idea, indeed. Fresh pecans! Aren't you lucky. ;o)
about 2 years ago hennef7
Antonia,
I'm so excited! Because of your recipe, I found out that the Wolf Range that I've owned for 6 years, has a dehydrator option. The last time I made these, I used my convection oven, because I could set to the correct temperature, but it only stays on for 99 minutes, so I pretty much had to be there all day to keep adding time to the oven. Looked at my Wolf manual cuz I thought 170 was the lowest temp, and discovered the dehydrator function.
Thanks for the inspiration!
about 2 years ago Mr. T
You're welcome, hennef7. And that is great news. Have fun!! ;o)
about 2 years ago cannoli37
Do you think this would work with almonds? I have about 6 pounds of raw almonds and this recipe sounds fantastic!
about 2 years ago cannoli37
It works deliciously!
about 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Hey, thanks so much for letting me know. Did you use almonds with the skins on? I'm so interested, because almonds are the one nut I like with which I have not yet experimented. And I'm thrilled that it worked out for you so well. ;o) P.S. These keep for a good long time, once made, if stored in airtight containers. Lucky, lucky you.
over 2 years ago monkeymom
These are really amazing. I wasn't sure I was going to like them, but I just couldn't get enough of them as I kept 'checking' on them in the oven. Perfect just as is.
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Thanks! And yes, I know about how important it is to "check" these nuts while they're cooking. Actually, it's almost impossible not to. I just posted a recipe for cashews with vanilla, bay, cumin and cinnamon. Thank goodness I roasted them overnight. The aroma in the house just about drove us crazy. ;o)
over 2 years ago Stockout
Knowing you, I am sure you used your own homemade mascarpone also, right? I looked up Suz's tarts after reading about them and that crust looks great. Soon as I can get US grown berries around here I will have to make them. I like that she freezes them to make what she needs. When you cook for 1, anything per person freezable is a good way to go.
over 2 years ago Stockout
OK, now I know I am obsessed with this site. I woke up thinking about these nuts and it hit me.........Grind them up and add them to a tart crust or a pastry dough. I wish I had seen these before food shopping. I wanted to make an apple tart with a nut crust and these pecans would have been PERFECT. Geez, woman, I can't keep up with all the goodies you make, and forget about the bread!!!
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Thanks so much for these comments, Stockout! Take a look at the cookies I posted this week. Brilliant minds obviously think alike. I made a batch with cardamom instead of mace, then put them into a simple butter dough, derived from the nut crescents many people (including me) make during the holidays. I'm about to make a batch of cashews with the cumin/bay/vanilla combo I like so much. The possibilities are endless. And later today I'll put a handful of the cardamom pecans in the crust I'll be making for small fruit tarts using ChezSuzanne's terrific recipe, which has a lemon mascarpone filling, but I'll be topping them with blueberries (raw pack that I put up last summer, thickened with a bit of cornstarch) . . . . ;o)
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
And just to follow up . . . I did grind a few, though they were spiced with cardamom instead of mace, and added them to the outstanding tart crust in ChezSuzanne's Strawberry Tarts with Lemony Mascarpone Filling, to make blueberry tarts for Mr. T's birthday on Sunday. The nuts made the crust a bit more rustic, but it tasted really good. The mascarpone cream is amazing, too. ;o)
over 2 years ago Stockout
I know it is late but CONGRATULATIONS on your win!! Soon as I catch up on all the great recipes I have missed in a month of sundays, I am sure I will find a use for these wonderful nuggets. Great recipe....as always.
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
OK, AJ, my pecans are soaking right now in a divine smelling brine. I didn't have mace so I used allspice. Will let you know how they turn out!
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Can't wait to hear what you think of them The allspice sounds fabulous. I really like allspice, so I'll have to try it. Many thanks. ;o)
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Now in the oven. The lowest my oven will go is 170 so I'll probably turn it off after about 8 hours.
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Good idea. If it's not too inconvenient, you might want to open the oven occasionally to bring the heat down. Actually, you should be turning them occasionally but maybe leave the oven door open just a bit longer when you do. Also, if your oven is very well insulated, like mine, you could turn it off and leave the nuts in the oven with the door shut after the seventh or eighth hour, if they're not too brown. They need more time to get extra crispy. ;o)
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
I just saw your message, but that's exactly what I did. I turned them off after 8 hours and let them sit in the oven overnight. The are wonderful--I can't stop eating them. I'm looking forward to trying this technique with other flavor combinations.
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Thanks, everyone. I hope you all try these, and the other two that I've posted (rosemary walnuts and ginger-tamari cashews). I'm brewing up a couple of new combinations, which I hope to post tomorrow, if they taste as good as the brine smells . . . . . ;o)