We recently returned from my parent’s home, where we spent Thanksgiving. My dad has 8 or so very large pecan trees (4 are commercial and the others are ‘volunteers’). This year, one of the trees that hasn’t produced nuts for over 8 years really put out a crop. My dad had over 10 paper grocery bags already picked by the time we arrived. He picked 3 more paper bags in just a few days. Time to make sweet spicy and salty candied pecans.
I always make sure to make off with some of dad’s pecans. This time he gave us 3 pounds of the most perfect, tasty pecans ever. These pecans are like gold. This recipe for sweet spicy and salty candied pecans makes for a fantastic snack, if you can keep from eating all of the nuts before you make it.
Also try my southern toasted pecans.
Sweet, Spicy and Salty Candied Pecans
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- ½ teaspoon kosher salt
- 2 cups pecan halves or use a mix of raw nuts such as walnuts, almonds, etc
- ¼ teaspoon chili powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cumin
- ⅛ teaspoon cayenne pepper
- 1 teaspoon dried rosemary roughly chopped
- Line a baking sheet with parchment paper.
- Melt the butter in a large skillet.
- Stir in all of the remaining ingredients except the rosemary. Cook, stirring often, until the brown sugar is melted and the nuts are lightly toasted, 5-10 minutes.
- Remove from heat and stir in the rosemary.
- Pour nuts out onto the parchment paper and let cool. Serve.
Nutritional values are approximate.