Sweet and Spicy Pecans-Lisa Pepper

By á-1336

Ingredients

• 4 cups pecan halves
• 1/3 cup natural cane sugar
• 2 TBSP fresh rosemary
• 1 TBSP Sea Salt, plus more to taste
• 1/2 tsp black pepper
• 1/2 tsp ground cayenne pepper
• 4 TBSP (1/2) stick unsalted butter, melted
• 1 TBSP pure vanilla extract

Preparation

Step 1

Preheat oven to 400. Spread pecans on a rimmed baking sheet. Place in oven for 5 to 7 minutes to lightly toast. Meanwhile, for the spice mixture, in a small bowl combine the sugar, rosemary, salt, black pepper, and cayenne pepper; stir to mix. In an extra large bowl, combine the melted butter and vanilla. Add the toasted pecans to the bowl with butter and vanilla; toss to coast. Remove the pecans from the oven and add them to the butter and vanilla mixture, tossing to coat. Add the pice mixture; toss to coat evenly with spices. Spread coated pecans to the same baking sheet. Bake for 8 to 10 minutes, until toasted and fragrant, stirring once halfway through. Sprinkle with additional salt, if desired. Cool pecans completely; they become more crisp as they cool. Store cooled pecans in an airtight container up to 1 week.