I have been making these pecans since I first saw it in the magazine in 2007. They are addictive. Perfect balance of spicy/sweet/savory. The reviewers saying too much salt are probably using the wrong salt. KOSHER salt is coarse and if you had an 1.5 tsp table salt, it probably would be too salty. I use a coarse gray sea salt, taste is right on!
Mississippi Spiced Pecans
From EatingWell: November/December 2007
Make plenty of these mildly sweet and salty nuts—they are great to have on hand over the holidays.
6 Reviews for Mississippi Spiced Pecans
I have been making these every Christmas for a few years now. I have gradually cut back on the salt (I use only 1 tsp. now) and they are even better than before.
These nuts have great flavor. I had read from some people that they were too salty, so we did slightly less salt. I like the taste because they have the savory flavor of rosemary and thyme and cayenne but they're also a tiny bit sweet from the brown sugar. We did 1/2 pecans and 1/2 almonds (we didn't have enough pecans) and they both turned out great. We ended up baking them a little before seasoning and a little bit after.
This was WAY too salty.
Only problem I had was too much salt. Other than that, very good!