Chef Mary – Spicy, Candied Pecans

Chef Mary’s Spicy Candied Pecans

These tasty morsels jazz up my Bluegrass or Southern Spinach Salad.  Gift giving made easy using your favorite tin container.

3 cups pecan halves

2 tablespoons salted butter

1/2 cup light brown sugar, firmly packed

1 teaspoon paprika

1 teaspoons chili powder

1/ 2 teaspoon cayenne pepper

1 1/2 teaspoon cumin

1/2 teaspoon cinnamon

1/4 cup apple cider vinegar

Preheat oven to 350F.

Melt butter in a large pan over medium heat.  Add pecans and sauté until lightly browned and fragrant, about 5-7 minutes. 

Combine rest of ingredients except for the vinegar.  Add to the pecans and cook until the sugar begins to caramelize, about 5 more minutes.  Be careful not to burn.  Add apple cider vinegar, continuously stirring and reduce until all the liquid has evaporated, about 5 more minutes. 

Spread pecans onto a foil lined cookie sheet. Bake until they are crunchy, about 6-8 minutes. Remove from oven and allow to cool. Serve or store in an airtight container.

NOU Magazine

From the moment of diagnosis to decades past treatment, women cancer survivors celebrate their gifts of time and experience, ask difficult questions about their future, and live with new purpose . NOU Magazine is their go-to guide for strategies about lifestyle, health, money, career, relationships, inspiration and more. With an ever growing team of contributors the NOU Magazine community encourages women affected by cancer to find their voice, improve their quality of life, and embrace their 2nd Acts!