• Skip to main content
  • Skip to secondary menu
  • Skip to primary sidebar
  • Skip to footer
The Runaway Spoon

The Runaway Spoon

Creative recipes with a Southern slant

  • Home
  • The Runaway Spoon Store
  • Contact Us

Sweet Tea Pecans

December 5, 2012 by The Runaway Spoon 1 Comment

I don’t know that I have ever attended a holiday party where there wasn’t a pretty little bowl full of seasoned nuts. Sometimes a silver or cut crystal bowl, sometimes shaped like Santa or a Christmas tree, usually on the bar or an end table.  And there are always people hovering around, picking up one or two nuts, but eyeing the bowl like they want to plunge their hand in and scoop up every last one.

A lovely bag of flavored nuts makes a wonderful gift, and they are handy to have around during the busy holidays.  And this little nibble combines the best of the South, abundant pecans and our favorite refreshment.   Sweet, with a hint of salty finish, these nuts are a unique rendition of the classic treat.  Make multiple batches to have around during the busy season – they will last in an airtight container for a week or freeze beautifully.

Sweet Tea Pecans

1 cup sugar

2 cups water

3 black tea bags

12 ounces pecan halves

Kosher salt

Stir the sugar and water together in a medium saucepan.  Bring to a boil, reduce the temperature to medium and stir until the sugar is dissolved.  Remove from the heat, drop in the teabags and leave to steep for 10 minutes.  Remove the teabags and stir in the pecans.  Leave to soak for 45 minutes, stirring several times.

Heat the oven to 400°.  Line a rimmed baking sheet with non-stick foil or parchment paper.  Drain the pecans through a strainer, then spread in a single layer on the baking sheet.  Sprinkle lightly with salt.  Bake the pecans for 13 – 15 minutes, until golden brown.  Watch carefully, nuts burn easily.

Cool the nuts on the baking sheet.

The nuts will keep in an airtight container for a week, or can be frozen.

Makes 12 ounces

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email a link to a friend (Opens in new window)

Related

Filed Under: Holiday Cooking, Snacks And Starters Tagged With: gifts, Pecans, Southern specialities, sweet tea, tea

Reader Interactions

Comments

  1. Cindy B. says

    December 6, 2012 at 10:35 am

    I love the idea that tea was used in the recipe, thanks for sharing!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

More from The Runaway Spoon

  • Fruit and Vegetables
  • Vegetables
  • Fruit
  • Farmers Market
  • Snacks And Starters
  • Southern Specialties
  • Breakfast And Brunch
  • Sweets
  • Meat Poultry Seafood
  • Holiday Cooking

More to See

Homity Pie (Potato, Leek and Cheddar Pie)

January 29, 2023 By TheRunawaySpoon

Slow Cooker Cacio e Pepe Dinner Rolls

January 22, 2023 By TheRunawaySpoon

Footer

I'm P.C. I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy. I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Search

Follow Us

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Menu

  • Home
  • The Runaway Spoon Store
  • Contact Us

Copyright © 2023 The Runaway Spoon