Sweet-Hot Nuts
Many sweet roasted pecans are too sweet for my taste. This recipe combines sweet and hot in a perfect blend. Because of the sugar, watch them carefully while cooking to make sure they don’t burn.
SERVES 8 TO 10
| 2 |
tablespoons unsalted butter |
| 1 |
tablespoon ground cinnamon |
| 1 |
teaspoon chili powder |
| ½ |
teaspoon salt |
| ¼ |
teaspoon freshly ground black pepper |
| 1 |
tablespoon light brown sugar |
| 2 |
cups pecan halves |
- Preheat the oven to 350°F.
- Melt the butter in a small bowl in the microwave. Stir in the cinnamon, chili powder, salt, black pepper, and brown sugar. Place the pecans in a large bowl, then pour the butter mixture over the pecans and toss to coat the nuts thoroughly.
- Spread the pecans in a single layer on a rimmed nonstick baking sheet (or coat a regular baking sheet with nonstick cooking spray). Bake for about 20 minutes, stirring 2 or
- times, until the pecans are crisp and fragrant but not dark.
- Let the nuts cool completely on the baking sheet, then store in an airtight container.
EXTRA POINTS You can make these up to 1 week ahead of time.