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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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. Ingredients:
2 tablespoons unsalted butter |
3 cups pecan halves |
1/2 cup light brown sugar |
1 teaspoon paprika |
2 teaspoons chili powder |
1 tablespoon ground cumin |
1/4 cup cider vinegar |
salt |
Directions:
1. Preheat oven to 375°F Melt the butter over medium high heat in a large skillet.
2. Add the pecans and saute until toasted and brown, about 3 minutes.
3. Add the brown sugar and cook, stirring very frequently, until caramelized.
4. Stir in the paprika, chili powder and ground cumin.
5. Stir to distribute evenly.
6. Add the vinegar and cook until all the liquid has evaporated.
7. Add salt to taste.
8. Spread the pecans on an ungreased cookie sheet and bake in an oven until crisp, about 5 minutes.
9. Cool completely on the cookie sheet.
10. They will crisp up once as they cool.
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