Spiced Pecans

I made this snack for several parties during the holidays and they were a huge hit, with a strangely addictive sweet and spicy heat. Thanks to Christmas Gifts from the Kitchen for the recipe.

  • 1 pound bag of shelled pecan halves
  • 2 teaspoons canola oil
  • 5 tablespoons sugar
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground allspice
  • ¼ teaspoon cayenne pepper

Preheat oven to 350 degrees. Spread the pecans on a rimmed baking sheet and toast until lightly browned, for about 10 minutes. While baking, combine the dry ingredients in a small bowl.

Remove pecans from the oven and transfer them to a large heavy-duty pot. Add the oil and heat at medium-high heat, stirring to coat the nuts well. Continue stirring and add a bit of the spice mixture at a time so all nuts are evenly coated. Once all spices are added, continue to stir for an additional 2 minutes until the sugar melts and the nuts caramelize. Then return the candied nuts to the baking sheet, spreading them evenly, and let them cool.


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