Sugar & Spice Pecans Recipe
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Sugar & Spice Pecans Recipe

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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

Sugar and Spice Pecans Recipe

Jean Galton’s positively addictive Sugar & Spice Pecans are made with an exotic blend of flavors, including Ceylon Cinnamon. These cinnamon-sugar pecans make the perfect homemade holiday gift.


Directions:
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

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