Pecans are a favorite Southern source of protein for Maricela Vega, the chef at Atlanta restaurant 8ARM and founder of Chicomecóatl, an organization centering the foodways of Indigenous Mexican diaspora. Growing up, she would eat them straight-up raw or lightly toasted, but this is her go-to preparation now: sweet, salty, and coated with freshly ground spices. Eat them by the fistful or sprinkle them liberally on salads or grilled veggies for deep flavor and crunch.
Recipe information
Yield
Makes about 4 cups
Ingredients
Special Equipment
Preparation
Step 1
Preheat oven to 350°. Grind fennel seeds in a spice mill or with a mortar and pestle. Transfer to a medium bowl and mix in coriander, pepper, and paprika. Add garlic, pecans, oil, honey, and salt to spice mixture and toss to coat.
Step 2
Spread out pecan mixture on a parchment-lined baking sheet. Bake, rotating baking sheet and stirring pecans halfway through, until golden brown and toasted all the way through, 13–15 minutes. Let cool.
Step 3
Do ahead: Nuts can be made 1 week ahead. Store airtight at room temperature.
