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Just-Right Cocktail Pecans

Source of Recipe

From "Southern Appetizers" by Denise Gee


Recipe Introduction

"Why people insist on turning pecans into wickedly womped-up, indestructible globs of complex seasonings is beyond me. These aren't too sweet or too spicy; they're just right for any gathering. They even get better over time."

List of Ingredients

â—¦ 1 ½ pounds pecan halves
â—¦ ½ cup unsalted butter
â—¦ 2 tablespoons brown or granulated sugar, plus more if needed
â—¦ 1 teaspoon ground cinnamon
â—¦ 1 teaspoon ground nutmeg
â—¦ ½ teaspoon ground black pepper
â—¦ ½ teaspoon cayenne pepper
â—¦ Salt


Recipe

Preheat the oven to 300° F. Place the pecan halves in a medium bowl.

In a small sauté pan over low heat, melt the butter and stir in the brown sugar, cinnamon, nutmeg, black pepper, ¼ teaspoon of the cayenne, and 1 teaspoon salt. Once the sugar is dissolved, 1 to 2 minutes, remove the mixture from the heat. Pour the mixture over the pecans and use a rubber spatula to gently combine and evenly coat the pecans.

Spread the seasoned pecans evenly on a large rimmed baking sheet and bake for 20 to 22 minutes, stirring every 5 minutes, shaking to even out the pecans on the pan before returning them to the oven.

When the pecans are done, they will be a dark golden brown and very aromatic. After removing the pecans from the oven, sprinkle the remaining ¼ teaspoon cayenne atop them and add more salt and sugar, if desired. Cool the seasoned pecans on a paper towel-lined pan.

Store in an airtight container for up to 1 week at room temperature or up to 1 month in the freezer.

Serves 12 (about ½ cup each)