Amy Berkowitz / Tuesday, Dec. 18, 2012 @ 9:25 a.m. /
My recipe for tonight's tasty treat is for Candied Pecans. (Of course you can substitute other nuts, but if you're looking for a dairy free option, using margarine instead of butter does NOT work. Pop me an e-mail and I'll give you a different firstname.lastname@example.org)
1/4 C (1/2 stick) butter
2 C Pecan halves
1 C Brown Sugar
large pinch Salt
dash Cayenne Pepper
Melt half a stick of butter in a large, heavy-bottomed pan over medium heat. Add 2 cups of Pecans & toss with butter until they begin to toast (you will smell the nuts quickly). Then add a large pinch of salt (if using salted butter omit this extra salt) and 1 cup of brown sugar and heat until it forms a bubbly caramel. At this point you can add spices: I like to use a dash of cayenne pepper and some cinnamon. Stir thoroughly to coat & turn out onto parchment paper or a silicon mat. The nuts will be EXTREMELY hot, so resist the temptation to eat one until they cool.
These make a great gift and are excellent in a special salad.