Since it’s snowing and windy outside, I decided to stay in (after a little shoveling), and do some cooking. These spiced pecans are so good, they don’t last long! Good for taking out on hunting expeditions, and a great snack for New Year’s Eve! Pairs well with wine, champagne, beer, whiskey, gin, vodka, schnapps in hot cocoa, mulled wine, hot buttered rum, coffee, tea, milk, water, you name it!
The key to this recipe is the activation of the oils in the nuts while they are heating up in the oven. When they cool, they become a little crispy.
- 2 tablespoons butter
- 1/4 cup brown sugar, packed or 1/4 cup pure maple syrup
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 teaspoon water
- 2 cups pecan halves
Butter a metal cookie sheet and set aside. In non-stick frypan, combine first five ingredients. Bring to boil over medium-high heat. Stir until sugar is dissolved, about 2 minutes. Mixture will be bubbly and foamy looking – BE CAREFUL THIS IS EXTREMELY HOT! Add pecan halves and stir while cooking for one and 1/2 minutes. Remove pecans to cookie sheet and spread to separate. Bake in 350 degree oven for 5 minutes. Remove sheet from oven and let cool thoroughly.