I find a lot of my recipes in magazines and hand-me-down cookbooks. I read them like many people read romance novels! This recipe was tucked into the Tennessee power co-op back pages in a November 2016 issue. I made a few changes so that it worked with our wonderful sorghum. I love to make up batches of these spiced nuts for the Holidays – both for guests and as savory gifts. Adjust the red pepper flakes to suit your taste buds.
Each batch makes 2 cups of spiced pecans.
2 tablespoons orange zest – this takes two oranges.
1 tablespoon Classic Country Foods Sorghum
2 teaspoons light olive oil (can use melted butter also)
1/4 teaspoon salt (finely ground sea salt is wonderful)
1/2 teaspoon grated fresh ginger root
Pinch of red pepper flakes (more if desired)
2 1/4 cups pecan halves
Preheat oven to 350•
In a medium bowl stir together the orange zest, sorghum, olive oil, salt, ginger and pepper flakes. Add pecans and toss until all the nuts are evenly coated. Transfer to a greased jelly roll pan (or use a non-stick baking mat) and spread pecan mixture in a single layer. Bake 10-12 minutes. Cool in the pan on a wire rack to room temperature. Loosen with a spatula. Store in an air-tight container.