Ingredients
-
2
-
3
-
1/2
-
1
-
2
-
1
-
1/4
-
-
-
-
-
-
-
-
Directions
Sweet and Spicy Pecans, This recipe was given to me years ago by a good friend. They are so quick to make and while there are similar recipes out there, the vinegar gives it a special tang that makes them unique and has everyone begging for the recipe., These nuts are awesome. I forgot to add the salt and they were still really good. They were tangy and spicy but not too spicy which suprised me. A definite make-again recipe., Made these a couple of times now, and I must say that they are DELICIOUS! used a hugarian paprika that we get from a local goulash restaurant, and baked the pecans at 350′ for five minutes instead of 375′ this was because the other recipe I was making called for a 350′ oven Cooking them slightly lower seems to have yeilded a nice pecan-caramalized, spicy, sweet, and just a little tender even after cooling. Last night I made these in a craving, but discovered part way through that I had only half of the cider vinegar needed. It was suggested that use some of the cheap sake we had around the house, and so I did. Turned out good, but definitely is better with full cider. Thanks for posting! ~~Luna
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Steps
|
1
Done
|
Preheat Oven to 375f Melt the Butter Over Medium High Heat in a Large Skillet. |
|
2
Done
|
Add the Pecans and Saute Until Toasted and Brown, About 3 Minutes. |
|
3
Done
|
Add the Brown Sugar and Cook, Stirring Very Frequently, Until Caramelized. |
|
4
Done
|
Stir in the Paprika, Chili Powder and Ground Cumin. |
|
5
Done
|
Stir to Distribute Evenly. |
|
6
Done
|
Add the Vinegar and Cook Until All the Liquid Has Evaporated. |
|
7
Done
|
Add Salt to Taste. |
|
8
Done
|
Spread the Pecans on an Ungreased Cookie Sheet and Bake in an Oven Until Crisp, About 5 Minutes. |
|
9
Done
|
Cool Completely on the Cookie Sheet. |
|
10
Done
|
They Will Crisp Up Once as They Cool. |
