Caution, making these pecans will induce munching. After tweeting the above photo, a handful of people emailed me asking what the recipe was that I used in making them. I actually pieced it together from a few online recipes as well as from some tips in the cook book Appetizers by Taste of Home that I picked up at the library. I simplified, switch-swapped, and made a sort of bits-n-pieces recipe that turned out pretty tasty. This is certainly one of those easy recipes that you can tweak however you’d like. (Such as, if you don’t like any heat, skip the Cheyenne pepper.)
Ingredients
3 tablespoons sugar
2 tablespoons cinnamon
1 1/2 tablespoons brown sugar
1 tablespoon salt
1 teaspoon Cheyenne pepper
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
3 tablespoons water
2 tablespoons honey
2 tablespoons canola oil
1 pound pecan halves
How To Put It Together
Mix sugar, salt, cinnamon, Cheyenne pepper, pie spice and ginger; set aside.
Bring water, honey, and oil to a boil in Dutch Oven (or a tall sauce pan)
Add pecans; cooking and stirring until the liquid evaporates (took me about a minute)
Immediately toss in the sugar mixture & stir to coat pecans.
Transfer to an ungreased baking sheet.
Bake at 325 for 20 minutes. Stir twice.
Remove from oven and cool on a wire rack if ya have one. (Or just toss onto another baking sheet.)
Be Ready To Munch
I think Spiced Pecans are one of those things that’s hard to ruin. These tasted great. I love how the Cheyenne pepper is a bit of a surprise. You don’t really notice it at first.I found myself constantly munching on these for a few days until they were all gone.