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.