Sugar & Spice Pecans Recipe


Sugar & Spice Pecans Recipe

Jean Galton’s positively addictive Sugar & Spice Pecans are made with an exotic blend of flavors, including Ceylon Cinnamon. A perfect home-made holiday gift.

4 cups pecan halves
2 teaspoon Rice Bran Oil
5 tablespoon firmly packed India Tree Demerara Sugar
Coarse Red Alaea Hawaiian Sea Salt
1/2 teaspoon ground Ceylon cinnamon
1/4 teaspoon Ground Cumin
1/4 teaspoon ground Jamaican Allspice
1/4 teaspoon Piment D’Espelette or more to taste

1. Preheat the oven to 350°. Spread the nuts on a rimmed baking sheet and toast, stirring the nuts once or twice, until lightly browned, about 10 minutes. Remove from oven.

2. Heat a large, heavy frying pan over medium-high heat until very hot. Add the oil and nuts and stir to coat evenly. Sprinkle with the sugar, 1 teaspoon of salt, cinnamon, cumin, allspice and Piment d'Espelette and cook, stirring constantly, until the sugar melts over the nuts and caramelizes, about 1 to 2 minutes. Return the nuts to the rimmed baking sheet, spreading them evenly and let cool. Serve warm or at room temperature.

3. Store in an airtight container for up to 2 weeks. yields 4 cups