0:00
Hey, I'm Jocelyn and today we're going to make my sweet and salty roasted pecans or pecans
0:06
however you want to say it. This is a really easy thing and it's one of those recipes you can fiddle with and make
0:12
it absolutely your own. This is just a starting spot. So I have about one pound of raw pecans and into this I'm going to throw four tablespoons
0:26
of melted butter. And I've got a third a cup of sugar. Actually, I'm not using sugar. I'm using
0:36
a monk fruit extract. You can use sugar. Granulated sugar works fine. I'm just avoiding sugar this
0:42
week. So that's what I'm doing. I'm going to put in a little splash of vanilla. I never measure this
0:49
Okay. Maybe that's more than a little. I like vanilla. Right here, I have about an ounce of
0:55
bourbon. If you don't want to do bourbon in it, you can absolutely just sub in some water
1:00
but do put some kind of liquid in there. And then I've got a generous teaspoon of salt
1:09
I've got about an eighth of a teaspoon of allspice, a quarter teaspoon of cayenne
1:17
and half a teaspoon of cinnamon. And it all just goes right in and we stir it up
1:23
And sometimes I will put hot sauce in sometimes I put nutmeg in especially during the holidays I change it up all the time and you can make this however you want What you wanna do now is just mix it really well so that everything really well coated
1:40
and then we're gonna put it on this tray. And this I have lined with parchment paper
1:45
If you don't have parchment paper, lightly grease the pan. A little bit of Pam or something like that on there
1:51
will work wonders for your cleanup. I prefer just to use the parchment paper
1:55
and make it easy on myself. All right, that's it. We're going to throw these on in as thin a layer as possible
2:06
Sometimes there's a couple lying on top of each other. They'll be okay
2:10
And then we're going to put it into an oven at 275, and we're going to put it in there
2:15
for about, I'm going to say 25 minutes. I just keep an eye on it and watch what happens
2:27
they start looking nice and brown and golden and yummy then that's when it's ready. Also you'll be
2:34
able to start smelling them all over the house. Your house will smell amazing. If you're selling
2:38
your house you should totally make these and the house will smell amazing. All right so that's a
2:44
pretty thin layer and I'm just going to pop this in the oven. So pecans have been cooking for about 25 minutes and they smell really good My whole house smells
3:15
really good. Kind of like the holidays. Oh, they look wonderful, don't they? So we're going to let
3:23
these cool and I'm going to take them off. This is the other great thing about the parchment paper
3:28
You can just sort of lift this off. Not with gloves, you can't. We're going to just pick this up
3:37
carefully and then let them cool on the toner so that that baking sheet isn't giving off any heat
3:49
so i'm just gonna take a fork and kind of spread them out
3:59
i was a stray one i was begging to be eaten they're funny when they're hot because they're
4:08
really smooshy um but they're good tastes excellent so before these get really cold
4:16
I'm going to sprinkle just a little bit more salt on top because I really like big chunky
4:24
bits of salt in my sweet food. So I'm going to do that
4:29
And literally just a pinch. I have no idea how much I'm measuring
4:33
I don't measure. Measuring sucks. We just going to throw it on there All right So I going to let these cool and once they cold I just going to go ahead and put them in a jar and that it
4:46
They're all done. Okay, so these have pretty well cooled down, and I'm just going to go ahead and stick these in my jar
4:54
I hope this jar is big enough. I always feel like I never quite get that right
5:00
I always pick the wrong size jar somehow. All right, and then another great thing
5:05
about parchment paper is that it makes the comb. Perfect. All right, here we go. That's it. I'm
5:18
going to eat a couple. Those are so good. It's really hard to just eat a couple though. That sweet
5:26
and salty. You want to eat them. I could probably eat the whole jar sitting right here. So anyway
5:30
Anyway, these are great. These are what I put on my charcuterie plate. I make little jars of them, and I give them to my friends at Christmas sometimes
5:39
Just whatever. They're great for anything. You can throw them on top of a salad, anywhere you would use any regular kind of pecan or any other nut
5:49
Substitute these for a little bit more flavor. See you later. Bye
