Get ready for your kitchen to smell like pure holiday magic! These Instant Pot Spiced Pecans are the perfect blend of sweet, savory, and spicy, with a satisfying crunch that’s simply irresistible. Using the Instant Pot locks in the flavor, and a quick trip to the oven ensures they’re perfectly toasted and crisp. They’re not only an incredible snack but also make a fantastic topping for salads, yogurt bowls, or a thoughtful homemade gift for friends and family. Plus, they’re keto-friendly!
Ingredients
• (Total Time: 30 MIN| Serves: 30)
• 1 tsp / 5g butter
• 4 cups / 440g raw pecans
• ¼ cup / 48g Erythritol
• 1 tsp / 3g ground cinnamon
• ½ tsp / 1g ground nutmeg
• ⅛ tsp / 0.5g ground ginger
• ⅛ tsp / 0.5g cayenne pepper
• Pinch of sea salt
• ½ cup / 120ml filtered water
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function and melt the butter in the inner pot.
3. Add the pecans, Erythritol, cinnamon, nutmeg, ginger, cayenne, and salt. Stir frequently and toast for 5 minutes until fragrant.
4. Press “Cancel” to turn off the heat. Pour in the water and stir, scraping the bottom of the pot to deglaze.
5. Secure the lid, set the pressure valve to the “Sealing” position, and select “Manual” or “Pressure Cook” on High Pressure for 10 minutes.
6. While the pecans are cooking, preheat your oven to 350°F / 175°C and line a large baking sheet with parchment paper.
7. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release to vent the remaining steam.
8. Carefully open the lid and use a slotted spoon to transfer the pecans to the prepared baking sheet, spreading them in a single layer.
9. Bake for 5-7 minutes, or until the glaze is set and the pecans are lightly toasted.
10. Let the pecans cool completely on the baking sheet. They will become crispier as they cool. Serve and enjoy!
Nutritional Information
• Per Serving
• Calories: 28
• Total Fat: 2.7g
• Net Carbs: 0.08g
• Protein: 0.3g
• Fiber: 0.5g
Pro Tips
• For a vegan version, simply substitute the butter with an equal amount of coconut oil or your favorite plant-based butter.
• Don’t skip the final baking step! This is crucial for drying out the pecans and creating that signature crispy, candied crunch.
• Feel free to customize the spice blend. A pinch of cardamom, allspice, or clove would be a delicious addition for extra warmth.
• Store cooled pecans in an airtight container at room temperature for up to two weeks to maintain their freshness and crispness.
FAQ
Q: How can I make these spiced pecans vegan
A: It’s very easy to make this recipe vegan. Simply substitute the 1 teaspoon of butter with an equal amount of coconut oil or your favorite plant-based butter. All other ingredients in the recipe are already plant-based.
Q: What is the best way to store these vegetarian spiced pecans
A: To maintain their perfect crunch, first let the pecans cool completely on the baking sheet. Once cooled, transfer them to an airtight container and store them at room temperature. They will stay fresh and crisp for up to two weeks.
Q: Can I use a different nut or sweetener in this recipe
A: Yes, this recipe is very versatile. You can easily substitute pecans with raw walnuts or almonds. If you are not following a keto diet, you can replace the Erythritol with an equal amount of coconut sugar or brown sugar, though this will alter the nutritional information.
