Smoked Paprika Pecans.
My favorite nuts-to-go packets to get are Oren's Kitchen Smoked Paprika Pecans at Whole Foods. However, since they stopped selling them... or maybe I just can't find them anymore, I decided to try to make them on my own using the same ingredients except instead of olive oil, I used macadamia nut oil. I don't have any olive oil. After a few attempts, playing with the way I added salt, mixing the spices, and using paprika vs. smoked paprika, I finally found a recipe that taste almost exactly identical to Oren's.. but a little spicier and fresh!
Normally, I am not a huge nut consumer. Though, when I run out of avocado and/or do not have time to restock, I like to get my fats from nuts. I am temporarily bored of regular nuts (I go through phases), so this recipe is perfect for the switch up.
I also added these nuts to a dressing-less salad I made using different kinds of spinach and apple (taking advantage of apple season) from the Farmer's Market. The recipe will be up within the next couple days. Absolutely delicious.
Tools:
- Frying Pan
- Baking Pan
Ingredients:
- 1lb Pecan Halves
- 3 Tsp Sea Salt
- 2.5 Tbsp Macadamia Nut Oil
(or whatever oil you prefer)
- 3 Tsp Smoked Paprika
- 1 Tsp Chili Powder (optional)
Instructions:
- Gather all ingredients. Preheat oven to 350 F.
- Soak pecans with 1 Tsp of salt in a bowl for 3 minutes. Rinse and repeat for a total of 3 times. If you don't have much time you can skip this step and just add 1 Tsp of salt along with the paprika and chili powder (optional). I just think it taste better doing it this way.
2. Pecans soaked in water with salt. - In the frying pan, heat the Macadamia Nut Oil
4. Pecans in oil, paprika, and chili powder. - Transfer pecans to baking pan and bake for 20-25 minutes. Toss it a few times in between.
5. Pecans in the oven. - Enjoy! Store the remaining in an airtight container to preserve freshness, or a ziploc bag if you don't have one.
5. Smoke Paprika Pecans!
Fattttttt!!
