Spiced Pecans

Name: Spiced Pecans
Yield: Makes about 4 cups
Ingredients: 1 tsp. fennel seeds; 1 tsp. ground coriander; 1 tsp. freshly ground black pepper; 1 tsp. paprika; 5 garlic cloves, finely grated; 4 cups raw pecan halves; 1 Tbsp. grapeseed oil; 1 Tbsp. honey, preferably local; 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt; A spice mill or mortar and pestle

By Maricela Vega

January 12, 2021

Photograph by Jessica Pettway, Food Styling by Sue Li, Prop Styling by Sophie Strangio

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.

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