This recipe has been such a hit, that I have decided to only make double batches from now on. If I bring them out while guests are over, I will end up with an empty container. But I love feeding those I love, especially when it’s something that is healthy and nutritious. The Russian and Sugar Bee alone could eat the whole batch, so I can’t fault my friends for loving these nuts.
This is so super easy; one bowl and a foil-lined pan means minimal cleanup. That makes me happy. These would be awesome in the fall and around the holidays because of the flavors, but my BFF’s mom had sent her several bags of pecans harvested from their grove (Gerry’s Pecan Grove) and she shared a few bags with me this spring. So I went to work messing with a recipe from the chia seed book I’ve mentioned in previous recipes (Lemon Chia Balls and Cinnamon and Spice Sweet Potato Chips). Now I’m buying pecans all the time from Aldi just so I can keep up with our habit. I will be emailing the grove for more soon and see if I can get set up with a regular shipment. I’m thinking these would make nice Christmas presents this year. 🙂
In a large bowl, whisk together maple syrup, cinnamon, nutmeg, cloves, and sea salt. Then stir in pecans, chia seeds, and chopped cranberries until everything is well coated. Transfer to a baking sheet lined with foil and spread out in a single layer. Bake for 15 minutes, stirring every 5 minutes.Once they are done in the oven, transfer them to waxed paper and let cool completely (if you can).Store in an airtight container…if they are not all eaten that day.
Maple Spiced Pecans
The health benefits from the pecans, cranberries, and chia seeds make this snack a great choice. Its sweet crunch is addicting and I have yet to find someone who doesn’t fall in love. This can easily be split in half if you are making this snack for one….then you would use 1/4 cup plus 2 Tablespoons of maple syrup.
- 3/4 cup pure maple syrup
- 1+ teaspoon ground cinnamon
- A few shakes of ground nutmeg
- A good shake of ground clove
- 1/4 teaspoon kosher sea salt
- 4 cups pecan halves (raw are best)
- 1 cup dried cranberries, chopped
- 1/2 cup chia seeds
- Preheat oven to 325°F.
- In large bowl, whisk together the maple syrup with the spices and salt. Stir in the pecans, cranberries, and chia seeds, tossing until well coated.
- Lay the mixture out in a single layer on a foil-lined baking sheet. Bake for 15 minutes, stirring every 5 minutes.
- Transfer the mixture to a large piece of waxed paper and allow to cool completely.
- Store in an airtight container in a cool place and enjoy while they last!