I LOVE these sweet and spicy nuts. They are great for snacking and serving with drinks, but I also chop a handful and add to roasted brussel sprouts. There are 15 grams carb in a 1/4 cup, you may be able to shave some off by using less maple syrup. Makes 4 cups (they can be addicting, so I always halve the recipe)
2 tsp salt
1/2 tsp cayenne
1 tsp each ground white pepper, nutmeg, cloves, and allspice (or 4 tsp quatre epices)
4 cups pecan halves (about 12 oz)
1/4 c butter, melted
1/3 c dark maple syrup or 1/2 c regular maple syrup
Heat oven to 350F. In a medium bowl, mix the salt and all the spices. add the pecans and toss well. Drizzle the melted butter over the pecans and mix well. Turn out onto a rimmed baking sheet, scraping any spices and butter from the bowl and spreading the nuts into one layer. Bake until lightly toasted, stirring occasionally, about 9 minutes. Drizzle the maple syrup over the nuts, stir to combine, and bake about 10 minutes longer, until the nuts turn glossy and slightly dark. Let the nuts cool in the pan for 30 minutes, and then scrape the nuts and any maple drippings into a bowl, breaking up any large clusters.. Can be stored in zip-top bags in the freezer.