It’s been a minute since I’ve posted a Persianized recipe on here. Sorry about that! These saffron spiced pecans are the perfect remedy to my laziness, and they make a fabulous holiday gift.
I apologize right now for the “spoiler,” because some of ya’ll who read this are getting these as part of your Christmas package. (Sorry, Dad, but you’re just so challenging to buy for!) If anything, after seeing this post, maybe they’ll be looking forward to their nuts.
Anyways, I’m about done with holiday gifting. I deliberately keep my gifting list short, and am a big believer in showing appreciation and affection to friends and fam throughout the year. I do have a couple of post office runs to make to mail off gifts, and some of you know how I feel about those. Yeesh!
Things have been busy on the part-ay front as well. I’ve already been to like 4 holiday parties, with more to come. Admittedly, it’s kinda exhausting, but fun. And hey, any excuse to trade in the Yoga pants for a cocktail dress and 6-inch heels? I’m there, honey! Sometimes with bells on, literally. Jingle-ling-a-ling!
Ok, let’s get it on with these nuts. (Sorry, I’m so incredibly mature…you didn’t think we were gonna get outta here without a nut pun, a Dr. Dre reference, AND an Marvin Gaye shout-out, now did you?)
Saffron Spiced Roasted Pecans
Recipe an adaptation of one by Dorie Greenspan, from Around My French Table. Easily doubles, triples, and so on. . . .
- 1 egg white
- 2 Tablespoons of honey, agave, maple syrup, brown rice syrup, etc. (You choose; I used honey)
- 2 cups whole pecans
- 1 Tablespoon saffron water (to make, just put a pinch of saffron thread in 1/4 cup hot, not boiling water. Jar and fridge the unused portion)
- 2 Tablespoons advieh (Persian spice mix) OR pumpkin pie spice (they have similar ingredients).
- 1 teaspoon salt
2. Add in honey (or sub), salt, and spices. Whisk some more until well blended.
3. Fold in the nuts and mix to coat well with spice mixture.
4. Line your baking sheets (I used 2) with foil, and then pour nuts and any liquid into a single layer on each sheet. Bake for 20 minutes, checking for crispness at 20 minutes. If you need to bake more, do another 5 minutes. I’ve never had to bake these for more than 25 minutes.
5. Remove from oven. Let cool slightly, then carefully remove from foil. Let cool more, then bag them up in cute gift baggies.