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Thanksgiving: Buttered Cajun Pecans

Source of Recipe

From "Thanksgiving 101" by Rick Rodgers


Recipe Introduction

"Even when it isn't a holiday, these have become my stand-by snack to make for cocktails, because they are so easy to toss together from pantry staples. The secret is making your own Cajun seasoning. There are many Cajun-Creole spice mixtures on the market, but they can be salty, and it's easy to make a batch from the spices in your kitchen cabinet. Use any left over to season grilled poultry, fish, or pork, or sprinkle on popcorn."

List of Ingredients

â—¦ 3 tablespoons unsalted butter
â—¦ 1 pound pecan halves
â—¦ 1 tablespoon Cajun seasoning (recipe follows)
â—¦ 2 teaspoons sugar


Recipe

In a very large nonstick skillet, melt the butter over medium heat.

Add the pecans and cook, stirring often, until heated through, about 2 minutes. Sprinkle with the Cajun seasoning and sugar, and stir until the sugar melts, about 1 more minute. (While they are best freshly made, the pecans can be prepared 1 day ahead of serving, stored in an airtight container at room temperature.)

Serve warm or at room temperature.

Makes about 4 cups,
8 to 12 appetizer servings



• Cajun Seasoning:
In a small bowl, combine 2 tablespoons sweet paprika (preferably Hungarian), 1 tablespoon each dried thyme and dried basil, 1 teaspoon each garlic powder and onion powder, ½ teaspoon freshly ground black pepper, and â…› teaspoon cayenne pepper.