These Chinese Spiced Pecans make salads truly incredible. This recipe calls for baking them, but you can prepare them in a dehydrator, too. Dehydrated or roasted, try Chinese Spiced Pecans with mixed greens, sunflower sprouts, dried cherries, dried blueberries and a simple balsamic vinaigrette. Wow.
Coffee Grinder (optional, if you don’t have one, make sure to buy all spices already ground)
Unbleached parchment paper
Small glass container with secure lid (ie: spice or jelly jar)
Try to buy everything organic. Here’s why.
*Buy ground spices unless you have a coffee grinder.
1/2 cup organic pecans
2 tbsp maple syrup (can substitute honey or brown rice syrup)
1/8 tsp fresh ground ginger root
1/2 tsp szechuan pepper
1 tsp anise seed
1/2 tsp fennel seed
1/2 tsp clove
1/2 tsp cinnamon
1/2 tsp fine ground sea salt
1/4 tsp white pepper
Let’s get started.
Line a baking sheet with parchment paper and set aside. Preheat oven to 350°F.
If you have a coffee grinder, grind your spices well. If not, you’ve bought pre-ground…
…toss them all into a bowl and mix well. You only need 2 tbsp of Chinese Spice Mix for the pecans. Store the rest in a small glass jar with a tight lid in your pantry. I make a funnel out of a piece of parchment to get the spice into smaller jars.
Add your pecans, sweetener and 2 tbsp of Chinese Spice Mix to a glass bowl and mix well. Place coated pecans 1-deep on parchment-lined baking sheet and roast for 10 minutes.
If you want to prepare Chinese Spice Pecans in a dehydrator, just place them on a teflex screen and dehydrate at a temp of 95-100°F for 5-8 hours until desired dryness is achieved. The sweetener will harden once cooled.
Store in an airtight glass container in your pantry, or the fridge. Enjoy!
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