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
◦ 1 � pounds pecan halves
◦ � cup unsalted butter
◦ 2 tablespoons brown or granulated sugar, plus more if needed
◦ 1 teaspoon ground cinnamon
◦ 1 teaspoon ground nutmeg
◦ � teaspoon ground black pepper
◦ � teaspoon cayenne pepper
◦ Salt
Recipe
Preheat the oven to 300� F. Place the pecan halves in a medium bowl.
In a small saut� pan over low heat, melt the butter and stir in the brown sugar, cinnamon, nutmeg, black pepper, � 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 � 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 � cup each)
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