Spiced Pecans

by Irvin on November 13, 2015 · 2 comments

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These easy and fast candied spiced pecans are fantastic all on their own or perfect added to a salad or a roasted vegetable.

Spiced Pecans. Photo and recipe by Irvin Lin of Eat the Love.

“I think we need to take this jar of spiced pecans to my parents” said my partner AJ as he took another handful of the nuts. I had a made a batch of the candied spiced pecans and he was going to town on them. I looked surprised at him when he mentioned he wanted to give them away and he clarified his thinking. “I love these. TOO much! We need to them out of the house. Otherwise I will just continue to eat them.” Totally makes sense to me! (Jump directly to the recipe.)

Candied Spiced Pecans Recipe. Photo and recipe by Irvin Lin of Eat the Love.

We were heading to Chicago for a short vacation trip. I was speaking on a keynote panel at BlogHer Food and we decided to drive over to Chicago the day after the conference to meet up with AJ’s mom and dad. We hadn’t seen them in nearly a year. Usually we see them twice a year, once during the summertime and once at Christmas. But this past summer we missed our trip to the Midwest because of AJ’s accident. That meant we haven’t seen them for awhile. We met them in-between, in Lafayette, Indiana and along with lunch, gave them the spiced pecans.

Easy Spiced Pecans Recipe. Photo and recipe by Irvin Lin of Eat the Love.

Of course it was great to see them. We had lunch then moved to a hip little coffee shop (which apparently are now become ubiquitous across the nation, which is strangely comforting). We caught up and talked about how much we missed seeing them this past summer. They said they were impressed with how much AJ has healed and recovered (though AJ lamented that it wasn’t fast enough) and before we knew it, we were heading back into Chicago. It was short, too short, but we’ll see them in a couple of months for Christmas. And in the meanwhile, they have a jar of spiced pecans to enjoy, which we carried over all the way from San Francisco.

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{ 2 comments… read them below or add one }

Heather (Delicious Not Gorgeous) November 13, 2015 at 12:01 pm

i love any sort of seasoned nuts, and will end up eating the whole batch. so i either share (my extended family is more than willing to accept a couple jars), or i make a tiny batch so i don’t feel (too) guilty about eating them all. these sound like a good counterpart to my usual batch of nigella lawson’s savory bar nuts!

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Marisa Franca @ All Our Way November 14, 2015 at 4:23 am

Gee, your were a hop, skip, jump away from where we are — Bloomington Indiana. Yes!! Very rural compared to San Francisco. I can totally see where AJ would want to deprive himself of something so tempting. We make bread like a factory — freeze it and take it up to our kids in Indy. We LOVE homemade bread so we freeze it like seconds after it reaches room temp. Although, I am a little red-faced here, we have been known to give the kids and grandkids a loaf or two with a smidgeon taken out of it. Well, someone has to do quality control don’t they?? 🙂 I am definitely making your nut recipe for the holidays!!

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