Chai Spice Pecans
These crunchy chai spice pecans are really simple to make and taste out of this world delicious. Great to serve for any gathering or when you want a treat to munch on at home. Enjoy!
These chai spice nuts have become a family favorite.
I originally made them last year for the super bowl.
We had some friends over and I put these out along with a few more munchies like chips and pretzels.
These were gone within five minutes!
Everyone loved them including the kids. Now, I make these on a regular basis since we enjoy them as a snack and even tossed over salads.
My son takes a bagful to school and enjoys them with lunch. My husband brings them to work when craving something salty and sweet. I love them at night when relaxing with my two dogs, a cup of coffee and watching TV.
Anytime is great for these gems.
Try putting them over oatmeal or yogurt.
Of course they are just perfect over vanilla ice cream. Make some soon and crunch away!
Chai Spice Pecans
Yields: about 3 1/2 cups
What’s in chai spice pecans…
Ingredients:
- 3 cups whole pecans
- 4 tbsp butter, salted or unsalted work
- 1/4 cup plus 2 tbsp light brown sugar
- 1 1/2 tbsp chai spice blend (I used this one but, you can make your own spice blend, recipe below)
- 1 tsp coarse sea or kosher salt
- 1/4 tsp vanilla extract
- 2 tsp orange zest, optional
- Chai Spice Blend
- 1 1/2 tbsp ground cinnamon, 1/2 tsp each, ground nutmeg, ground ginger, ground cardamom, allspice, and ground cloves (Mix together with a small whisk or fork. You can use all or some of the blend)
How to make chai spice pecans…
Directions:
- Preheat oven to 340 degrees. Line a rimmed baking sheet with parchment paper and set aside.
- In a medium saucepan, melt butter. Add brown sugar, salt, spices and zest if using. Take off the heat and add vanilla. Mix well.
- Toss in the pecans and with a rubber spatula try to coat all the pecans.
- Spread the pecans onto the baking sheet. Try to keep a single layer. Bake for about 10 minutes or until they start to brown, then watch for how dark you want them. Just try not to completely burn them. Halfway through baking, toss the pecans or shake the pan gently. Move the baking sheet to another rack in the oven.
- Take out when finished and let cool in pan resting on a wire cooling rack. When cooled, break up and can be stored in a glass container up to 4 days.
Enjoy the crunchy deliciousness!
Here’s another pecan recipe to check out. Great for the Keto diet!
Sugar Free Keto Candied Pecans
Chai Spice Pecans
Ingredients
- 3 cups whole pecans
- 4 tbsp butter, salted or unsalted
- 1/4 cup plus 2 tbsp light brown sugar
- chai spice blend (I used this one but, you can make your own spice blend, recipe below)
- 1 tsp coarse sea or kosher salt
- 1/4 tsp vanilla extract
- 2 tsp orange zest, optional
Chai Blend
- 1 1/2 tbsp ground cinnamon, 1/2 tsp each, ground nutmeg, ground ginger, ground cardamom, allspice, and ground cloves (Mix together with a small whisk or fork. You can use all or some of the blend)
Instructions
-
1.Preheat oven to 340 degrees. Line a rimmed baking sheet with parchment paper and set aside.
2.In a medium saucepan, melt butter. Add brown sugar, salt, spices and zest if using. Take off the heat and add vanilla. Mix well.
3.Toss in the pecans and with a rubber spatula try to coat all the pecans.
4.Spread the pecans onto the baking sheet. Try to keep a single layer. Bake for about 10 minutes or until they start to browns slightly. Be careful not to burn the pecans. Halfway through baking, toss the pecans or shake the pan gently. Move the baking sheet to another rack in the oven.
5.Take out when finished and let cool in pan resting on a wire cooling rack. When cooled, break up and can be stored in a glass container up to 4 days. Enjoy!
Pin these to save for later 
Thanks for stopping by today! I hope you enjoyed todays featured recipes. Please stop back again soon, there are so many more recipes to see both sweet and savory new ones too! To save and collect any of your favorite recipes, pin them on Pinterest. It’s a great way to save recipes for later on. Before leaving remember to scroll up so you can print out today’s recipe.
Bye for now…
