Thursday, November 3, 2011

Smoked Paprika Pecans

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:
  1. Gather all ingredients.  Preheat oven to 350 F.
  2. 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.
  3. In the frying pan, heat the Macadamia Nut Oil, smoked paprika, and chili powder over medium heat.  Stir until an even mixture forms.  Add pecans and toss until coated.  A couple minutes.
    4. Pecans in oil, paprika, and chili powder.
  4. Transfer pecans to baking pan and bake for 20-25 minutes.  Toss it a few times in between.
    5. Pecans in the oven.
  5. 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!!

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