At home or at Campo, the restaurant he oversees at Los Poblanos Historic Inn & Organic Farm in Albuquerque, chef Jonathan Perno likes to welcome guests with spiced New Mexican pecans. You won’t see this in most spiced-nut recipes, but Perno blanches them to reduce some of the bitter tannins in the skin that can sometimes overwhelm the pecans’ delicate flavor.

Jonathan Perno
EatingWell Magazine, November 2020

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Recipe Summary

active:
10 mins
total:
45 mins
Servings:
16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300°F. Line a large rimmed baking sheet with parchment paper. Bring a large saucepan of water to a boil.

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  • Combine sugar, cinnamon, ginger, dry mustard, salt, cardamom, cayenne and cloves in a medium bowl.

  • Add pecans to the boiling water and cook just until the water returns to a boil. Drain, shaking off as much excess water as possible. Transfer the pecans to the bowl and toss with the spices until well coated. Spread in an even layer on the prepared pan.

  • Bake the pecans, stirring occasionally, until toasted and fragrant, 25 to 30 minutes. Let cool for 10 minutes before serving.

Tips

To make ahead: Store airtight at room temperature for up to 4 days.

Equipment: Parchment paper

Nutrition Facts

167 calories; fat 15g; sodium 150mg; carbohydrates 8g; dietary fiber 3g; protein 2g; sugars 5g; niacin equivalents 0.3mg; saturated fat 1g; vitamin a iu 26IU.
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