Roasted pecans in a star-shaped bowl.

Cajun Roasted Pecans

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These Cajun Roasted Pecans are buttery, crispy, and SPI-CEY! It takes some extra special Louisiana flavors and only minutes to roast these nuts into delicious snackers. Make sure you have plenty of pecans on hand before you start; you’ll want to make multiple batches to keep and share!

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Simple Ingredients

Ingredients of butter, pecans, Cajun seasoning and others.

There’s nothing better than a healthy snack when you’re running out of steam in the middle of the day. These Cajun Roasted Pecans are just right for such an occasion. They are gluten-free, low-carb, full of protein, and packed with taste. All you need are raw pecans, salted butter, some Cajun seasoning like my Pink Cajun Seasoning Blend, Worcestershire sauce, and a dose of liquid Concentrated Shrimp and Crab Boil.

Yes, that’s right! Shrimp and crab boil puts these Cajun Roasted Pecans over the top! After using this liquid seasoning, you’ll discover a whole new way to incorporate more of that Cajun flavor into your foods. Go ahead and get adventurous, adding this golden sauce to corn on the cob, macaroni and cheese, gumbos, stews, gravy, and whatever your heart desires. Just a little at first ’cause this bottle packs a punch!

Oh, and about my Pink Cajun Seasoning Blend. It combines Himalayan pink salt with other seasonings that add a burst of spicy Louisiana flavor to food. It’s rich in taste, doesn’t overpower the taste of your food, and is a cinch to make with items you probably already have on hand. Or, you can use your own favorite Cajun seasoning.

Roasted Pecans Are Easy To Make

Simple ingredients that are quick to assemble are my kind of cooking. With that said, there is no excuse to not roast these nuts. Especially since they’re a healthy alternative to the snacks, you may have in your kitchen.

All there is to do is melt the butter, add the seasonings and flavorings, toss in the nuts, and mix together. Then, roast them on a cookie sheet in a single layer for about 10 minutes, and there you have it! A tasty snack or a delicious substitution for croutons in your favorite salad. And what about adding them to a casserole or vegetable dish? That’ll work, too!

You can always add more Cajun seasoning if there isn’t enough heat to suit you after these pecans are roasted.

You do what you gotta do!

Sprinkling a spoonful of Cajun seasoning onto nuts.

And If you are not in the mood for spicy foods, try this classic recipe for Buttery-Salted Roasted Pecans. A delicious, healthy treat! I try to keep them in our pantry all the time.

More Recipes From Louisiana Woman!

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Roasted pecans in a star-shaped bowl.

Cajun Roasted Pecans

These spicy, crispy roasted pecans are great for snacking and in dishes such as salads and casseroles.

  • Total Time: 20 minutes
  • Yield: 2 cups 1x

Ingredients

Scale

1/4 cup salted butter, melted

2  teaspoons Cajun Seasoning like Pink Cajun Seasoning Blend

2 teaspoon Worchestershire Sauce

1/2 teaspoon liquid Concentrate Shrimp and Crab Boil

2 cups raw pecan halves

Instructions

Preheat oven to 350 degrees.

Line a cookie sheet with parchment paper.

Stir all ingredients, except for pecans, together in a large bowl.

Toss the pecans into the bowl stirring several times with the seasoning and butter until nuts are covered.

Place nuts on the lined cookie sheet and in a single layer.

Roast for 5 minutes, then turn pecans over with long handled tongs and roast for 3-5 more minutes.

Remove from the oven and allow the nuts to cool completely before storing in an airtight container.

Notes

More seasoning may be added after nuts are roasted to suit your taste.

Since every oven is different, keep an eye on pecans as they roast not to scortch them.  

Double or triple the recipe to share with others or store for later.

  • Author: Louisiana Woman
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Snacks
  • Method: Baking
  • Cuisine: Cajun

Keywords: Roasted pecans, Cajun roasted pecans, roasted nuts

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Tell me and I forget. Teach me and I remember. Involve me and I learn.

Benjamin Franklin



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