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.

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