These pecans are a trifecta of sweet, spicy, and salty, not to mention, chocolatey. They make a quick, easy, and addictive treat to serve with tea. Created specifically for Selefina Spices, using their high-fat cacao powder.

Maple Cacao Spiced Pecans

Serves 6-8

2 cups pecan halves (230g)

3 tablespoons good quality unsalted butter (42g)

1 teaspoon cinnamon

1/2 teaspoon allspice

1/8 teaspoon cayenne pepper

pinch of fine sea salt

1/4 cup cacao powder (25g)

1/2 cup maple syrup (120ml)

2 teaspoons fleur de sel

Toast the pecans in a medium-sized skillet over medium heat, stirring frequently, until they are fragrant (about 5 minutes).
Put the warm pecans in a heat-safe bowl.
Add the butter and stir with the warm pecans until completely melted.
Mix in the spices and sea salt, then add the cacao powder, stirring until evenly coated.
Pour the maple syrup into a medium-sized pot over medium heat. Once it comes to a boil, stir in the pecans with a wooden or heat-resistant spoon.
Continue stirring as the liquid from the maple syrup begins to evaporate. Within 2-3 minutes the bottom of the pan will start to look dry and the syrup will be very thick and sticky.
Once the liquid is almost completely evaporated, turn off the heat. Pour the caramelized pecans onto the prepared sheet of parchment, spreading them out as much as possible, breaking up any large clumps with the spoon (Don’t be tempted to use your fingers—The caramel is very hot!).
Immediately sprinkle the pecans with fleur de sel.
Allow to cool completely before storing in an airtight container for up to 2 weeks.