These sweet and spicy nuts were originally an ingredient to top a salad, but I loved them so much I make them as a snack. They are still an amazing addition to a simple salad, simply chopped and sprinkle away. I always make at least a double batch, the quantities are listed below, but you can easily cut in half or double again when cooking for a crowd. The pecans also make a great gift when bagged. Try to make them when the weather is dry, the humidity will cause them to become extremely sticky.
INGREDIENTS:
Non-stick cooking spray
6 T. Light corn syrup
3 T. Granulated sugar
3 C. Pecans
1 tsp. Ground pepper
1/2 tsp. Cayenne pepper
1 1/2 tsp. Salt
Prep:
Preheat oven to 325 degrees. Line a rimmed baking sheet with foil and spray with non-stick spray. Mix all ingredients except pecans. Add pecans to syrup mixture and stir gently to coat. Pour the pecans onto the baking sheet and bake for 5 minutes. Stir pecans and continue to cook for an additional 10 minutes until bubbly. During baking spread a large piece of foil to put pecans on after baking. Pour hot pecans onto the foil and separate as much a possible with a fork. Allow pecans to cool completely and break apart individual pecans. Store in an airtight container up to three days.
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