Make Ahead
Crispy Spice-Brined Pecans
Popular on Food52
87 Reviews
sandy B.
September 14, 2021
Followed this recipe to a T.
A waste of time and whole cloves.
I sprayed the pecans with Pam and added salt, sugar, and cayenne to save them.
A waste of time and whole cloves.
I sprayed the pecans with Pam and added salt, sugar, and cayenne to save them.
Sarah S.
December 18, 2014
Hi Antonia,
I was hoping to make your vanilla almonds for my mother for Christmas again this year- they were a big hit last year, but I see the recipe is no longer on the site. Would you mind sharing the ratios with me please? I remember it is a similar technique to this and used vanilla beans, but I no longer have the ratios to work from. Thanks for any help!
I was hoping to make your vanilla almonds for my mother for Christmas again this year- they were a big hit last year, but I see the recipe is no longer on the site. Would you mind sharing the ratios with me please? I remember it is a similar technique to this and used vanilla beans, but I no longer have the ratios to work from. Thanks for any help!
AntoniaJames
December 22, 2014
Sarah, I've looked high and low for that recipe, but cannot find it. You should send a note to [email protected] and ask them to see if they have it in the archives. They probably do. So sorry I could not be of more help. ;o)
maletta E.
October 12, 2014
I think I will experiment with this and try pumkin pie spice for holloween. I just think they will be a big hit at the haunted house party will let you all know
BJ
December 24, 2013
I followed this recipe to the T. The nuts came out crispy but not tasting of much more than pecan flavor. I don't recommend spending the time.
msophelia
December 4, 2013
wondering if these could go in a dehydrator, rather than an oven, as long as it hits the right temperature?
AntoniaJames
December 4, 2013
Yes! I haven't tried it, but I have no reason to believe that it wouldn't. You just need a very low temperature over a long period, to get the brined nuts nice and crisp. ;o)
Hibatt
September 10, 2013
My oven only goes down to 175, will that be o.k?
AntoniaJames
December 4, 2013
Yes, it should be fine. You can probably cut the total time down; also, you can open the oven for about 30 seconds at the end of say, 6 hours, to let any residual steam out; give the nuts a light stir on the baking sheet and then shut the door with the heat off and let the nuts sit in the oven as it cools. ;o)
Danielle
September 1, 2013
The review mentions other recipes . . . where do I look? I can't wait to fill the pantry with brine-crisped nuts (might try with other varieties of nuts, if it goes well).
wkbeckman
June 11, 2013
How about adding dried chiles to the brine, or fresh jalapenos? Would that add some heat?
monkeymom
June 11, 2013
I recently made a version with ground cayenne pepper and shallot powder, a very conservative 1/2 tsp of each. I liked using the ground because after I removed the nuts from the brine, I didn't rinse the nuts. As the nuts dried in the oven, the pepper and shallot powder residue that was left stuck to the nuts and gave them a very pleasant little coating. I wished I had put more cayenne in and will at least double it next time.
beejay45
June 8, 2013
I think these would make an amazing pecan pie. I do love pecan pie, but zippy nuts instead of plain, wow! Thank you for this great technique, AntoniaJames.
AntoniaJames
June 10, 2013
Thanks, beejay45. I'm sure they'd make a great pecan pie, though you might lose some of their magical crispiness in a pie. I like putting them in a cookie inspired by a simple nut crescent recipe I inherited from my mother -- a favorite holiday cookie in many households. Here's the link to my crispy-cardamom brined pecan cookies: http://food52.com/recipes/9325-crispy-cardamom-brined-nut-cookies . The nuts stay nice and crispy, making the cookies rather special. ;o)
John B.
May 9, 2013
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.
Droplet
May 9, 2013
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
John B.
December 21, 2012
Wonderful nuanced flavor, better as the pecans age a bit. Great as a cocktail snack. Subtle orange/spice is there for your discovery.
AntoniaJames
January 2, 2013
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)
Carolin H.
December 12, 2012
If I use a convection oven should be less time baking?
AntoniaJames
December 12, 2012
I make these in a convection oven. At this very low temperature, the time required is no different. ;o)
Abu D.
December 12, 2012
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.
AntoniaJames
December 12, 2012
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)
Chef C.
December 12, 2012
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
AntoniaJames
December 12, 2012
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)
RioMissPam
November 27, 2011
Saw this recipe from Pinterest and looks so yummy. Will be making these today.
Patrisha
November 23, 2011
Congrats on your win!! These sound yummy!! Going to make a batch using allspice since I am out of mace.
AntoniaJames
November 23, 2011
Thank you so much! Allspice sounds positively divine. I must, must try that. Do let me know how they turn out, please. ;o)
SoTastyIWannaMarryIt
May 12, 2011
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.
AntoniaJames
April 5, 2011
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)
hennef7
April 5, 2011
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!
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!
cannoli37
March 11, 2011
Do you think this would work with almonds? I have about 6 pounds of raw almonds and this recipe sounds fantastic!
AntoniaJames
March 14, 2011
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.
monkeymom
February 8, 2011
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.
AntoniaJames
February 9, 2011
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)
Stockout
February 8, 2011
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.
Stockout
February 6, 2011
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!!!
AntoniaJames
February 6, 2011
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)
AntoniaJames
February 8, 2011
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)
Stockout
February 5, 2011
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.
drbabs
February 2, 2011
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!
AntoniaJames
February 2, 2011
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)
drbabs
February 2, 2011
Now in the oven. The lowest my oven will go is 170 so I'll probably turn it off after about 8 hours.
AntoniaJames
February 2, 2011
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)
drbabs
February 3, 2011
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.
AntoniaJames
January 27, 2011
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)
MyCommunalTable
January 26, 2011
Congrat on the Wildcard win! Well deserved. Never heard of this technique before. Thanks for sharing.
gingerroot
January 26, 2011
Congrats, AJ! These sound amazing. I am always looking for good spiced nut recipes (especially pecans - they are my favorite) and now I have a fabulous looking one to try.
fiveandspice
January 26, 2011
Wow! I'd never even heard of brining nuts, but these sound amazing! Huge congratulations AJ!
cheese1227
January 26, 2011
I saved these when you first posted them. I surely must make them now! Congrats.
AntoniaJames
January 26, 2011
Thank you so much everyone, and especially, The Editors. What a lovely surprise! When I posted this and the other crispy nut recipes, I hoped that someone might enjoy these. ;o)
Kitchen B.
January 26, 2011
Congrats AJ, I will have to give this delish recipe a go - I heart the orange peel and pecans are by far my favourite nut.
WinnieAb
January 26, 2011
I love that you expounded on the Nourishing Traditions technique. And turned these into a wildcard winner. TOO COOL!
Kitchen B.
January 26, 2011
Winnie, thanks to you I bought Nourishing Traditions in the summer. A book I'd longed to get for 5 years.
AntoniaJames
January 28, 2011
Winnie, I though you might like this. Many of us are grateful that you introduced us to "Nourishing Traditions," which is such an interesting resource. ;o)
mrslarkin
January 26, 2011
Congrats AJ! These sound fantastic!! They'd be perfect in this week's winning salad!!
Table9
January 26, 2011
This is amazing! I cannot believe I never thought of it as much as we use pecans for our students' Pecans! project. Cannot wait to try it!
AntoniaJames
January 27, 2011
Table9, I hope you can use this method with your group. I am not aware of anything like these commercially. I jumped on the technique the minute I first saw it because I particularly like flavored pecans, but the ones I'd had were always covered in salt or coated with too much sticky-sweet stuff. (Sorry, but when I eat a nut, I really don't want a sugar rush to follow.) In fact, it was a large box with three different fancied-up pecans from Georgia we received last year, which were tasty but unbearably sweet, with strong orange and nutmeg notes, that led me to create these. You could go more savory with these, too, using for example thyme and marjoram, or orange and rosemary. Have fun!!! ;o)
Blissful B.
January 26, 2011
These seem like a great gift idea! Now, I'm off to search the website for your other nut recipes that A&M mentioned....
AntoniaJames
January 26, 2011
Thank you and yes, these make the perfect gift, especially to pack and send, as they are very light, and they're not breakable, as so many cookies are. Plus, they're not sweet, which many people appreciate, especially during the holidays. ;o)
lastnightsdinner
January 26, 2011
Congrats on your Wildcard win! These sound like a perfect addition to a salad or accompaniment to a cheese course.
AntoniaJames
January 26, 2011
Thanks, and you're so right, these do very well in salads and to nibble on with cheese. Their light and crispy texture makes them particularly well suited, in both instances. When using them, or any other "crispy nuts" in salads, though, I always sprinkle them on after the salad has been dressed, to keep them nice and crunchy. ;o)
Lizthechef
January 26, 2011
An original technique that makes a well-deserved winner!! Congratulations, AJ!
AntoniaJames
January 26, 2011
Thank you so much. Well, the technique of brining and roasting is not original, but the flavor combination and description of the procedures is mine. What I love about this is that the method can be used for any combination of flavoring agents and nuts. I can't wait to see what others do with it. ;o)
AntoniaJames
October 25, 2010
Yes, soak them overnight and put them in a slow oven all day. Actually, the spices go in the brine, then you pick the spices out when you roast the pecans. The flavor of the spices is infused into the pecans during the soak. You could, I suppose, roast the orange peel and see what happens. You wouldn't want to eat the roasted cinnamon stick or cloves, and the mace is ground up . . . . Taste one of these and you'll see how much nicer it is to get that delicate flavor without the harsh hit of the actual spices themselves, which so often is the case with spiced nuts. ;o)
aargersi
October 25, 2010
Oh yum - OK so I could put them in the brine right before bed, then roast them all day the next day ... I think I actually have everything in house, if so, will make these tonight / tomorrow!!! You roast the spices alongside the pecans right?
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