- 5
Ingredients
- Variation from Saveur:
- 1 1/2 cups of pecan halves
- 1/4 cup water
- 1/4 cup sugar
- 1 tsp. kosher salt
- 1/2 tsp. ground cinnamon
- 1/8 tsp. cayenne pepper
- 1/8 tsp. ground black pepper
- 2 tbsp. packed dark brown sugar
- 2 tbsp. smoked paprika
- 1 tsp. cayenne pepper
- 1 tsp. kosher salt
- 1 ⁄2 tsp. ground coriander
- 1 ⁄4 tsp. granulated garlic
- 1 ⁄4 tsp. ground cumin
- 1 ⁄8 tsp. ground allspice
- 2 cups pecan halves
- 1 ⁄2 beaten egg white
Preparation
Step 1
HEAT oven to 400ºF.
COOK water and sugar in medium skillet on medium heat 5 min. Combine salt, cinnamon and peppers in a small bowl. Remove sugar syrup from heat, add spices and nuts. Stir until evenly coated.
SPREAD onto foil-covered rimmed baking sheet sprayed with cooking spray.
BAKE 10 min.; cool. Store in an air-tight container, will last 2+ weeks. Great on salads.
Variation:
Heat oven to 300°. Line a baking sheet with parchment paper; set aside. Mix dark brown sugar, paprika, cayenne, salt, coriander, garlic, cumin, and allspice in a bowl. Mix pecan halves and egg white in a bowl until combined. Toss nuts with spice mixture to coat completely. Spread on prepared baking sheet; bake until browned and crisp, 25–30 minutes. Let cool before serving.