Preheat oven to 325°F/165°C. Line a rimmed baking sheet pan with parchment paper and lightly coat with nonstick spray. Place a large piece of aluminum foil on work surface and very lightly coat with nonstick spray. Set aside for use at end of recipe.
Place corn syrup, sugar, 1 1/4 teaspoons salt, and FODY Hot BBQ Spice Blend in a small saucepan and heat over low-medium heat, stirring gently, and cook for a minute or two or just until the sugar begins to dissolve and combines evenly with the remaining ingredients. While cooking, place pecans in a heatproof mixing bowl.
Scrape warm sugar and spice mixture over pecans and fold together well using a heatproof silicone spatula. Coat nuts as evenly as possible, then scrape out onto prepared pan. Spread pecans into single layer.
Bake for 7 minutes, then stir pecans around to keep them toasting evenly and coated with the sugar and spice mixture. Bake for about 8 minutes more or until the pecans give off a toasty aroma and the melted sugar and spice mixture is bubbling.
Quickly scrape pecans onto prepared aluminum foil and separate the nuts as best as possible. Sprinkle with a little extra salt, if you are a salty snack fan. Cool completely. Nuts are ready to serve or may be stored at room temperature in airtight containers for up to 1 week. Note that these will get sticky if exposed to the air, so get them into containers as soon as they are cooled.
Nuts are ready to serve or may be stored at room temperature in airtight containers for up to 1 week. Note that these will get sticky if exposed to the air, so get them into containers as soon as they are cooled.
Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet. This original low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.