Sorghum-Caramel Pecans

Name: Sorghum-Caramel Pecans
Yield: Makes 2 cups
Cuisine: United States
Ingredients: ½ teaspoon ground cinnamon; 4 tablespoons unsalted butter, melted; ½ teaspoon ground cardamom; ½ teaspoon ground mace; ½ teaspoon freshly grated nutmeg; 1 teaspoon fine sea salt; 2 cups pecans; ¼ cup sorghum

Preparation info

Makes
2 cups

Difficulty
Easy

Appears in

Back in the Day Bakery Made With Love

By Cheryl Day and Griffith Day

Published 2015

About

Ingredients

4 tablespoons unsalted butter, melted
½ teaspoon ground cinnamon
½

Americas
United States
Dessert
Vegetarian
Gluten-free

Method

Position a rack in the middle of the oven and preheat the oven to 325°F. Line a baking sheet with parchment.

In a medium bowl, combine the butter, cinnamon, nutmeg, mace, cardamom, sorghum, and salt, mixing well. Add the pecans, tossing to coat evenly.

Spread the nuts o