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Sweet and Spicy Pecans

Source of Recipe

From "Sara Foster's Southern Kitchen" by Sara Foster


Recipe Introduction

"These flavor-infused pecans somehow manage to be crunchy, sweet, savory, and spicy — all at the same time. It's a dangerously addictive combination that also happens to play well with just about every cocktail it meets. For pretty party favors or stocking stuffers, package these fragrant nibbles in sheer organza or cellophane bags tied with colored ribbons."

List of Ingredients

â—¦ 4 cups pecan halves
â—¦ â…“ cup natural cane sugar
â—¦ 2 tablespoons fresh rosemary
â—¦ 1 tablespoon sea salt, plus more to taste
â—¦ ½ teaspoon freshly ground black pepper
â—¦ ½ teaspoon ground cayenne pepper
â—¦ 4 tablespoons (½ stick) unsalted butter, melted
â—¦ 1 tablespoon pure vanilla extract


Recipe

Preheat the oven to 400° F.

Spread the pecans on a rimmed baking sheet and place in the oven to lightly toast, 5 to 7 minutes.

While the pecans are toasting, combine the cane sugar, rosemary, salt, black pepper, and cayenne in a bowl and stir to mix. Place the butter and vanilla in a separate bowl, remove the pecans from the oven and add them to the butter and vanilla mixture, tossing to coat. Add the spice mixture and toss again to coat evenly.

Return the pecans to the baking sheet, spread them evenly, and bake for 8 to 10 minutes more, until toasted and fragrant, stirring halfway through. Sprinkle with additional salt, if desired. Let cool completely — they will get crispy after they cool — before storing in an airtight container until ready to serve, or for up to one week.

Makes about 4 cups



• Mix things up by flavoring the nuts with different combinations of herbs and spices. For a spiced orange rendition, omit the rosemary and add ground cardamom and orange zest. Or, to showcase Indian flavors, replace the rosemary with crushed red pepper flakes, ground cumin, and ground coriander. For more savory pecans, use Worcestershire sauce in place of the vanilla.