Sweet and Spicy Pecans-Lisa Pepper

Sweet and Spicy Pecans-Lisa Pepper
Sweet and Spicy Pecans-Lisa Pepper

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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