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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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This recipe goes with Tossed Green Salad With Crispy Cayenne Nuts Ingredients:
3 tablespoons sugar |
2 tablespoons butter or margarine |
2 tablespoons orange juice |
3/4 teaspoon salt |
1/2 teaspoon cinnamon |
1/4 teaspoon cayenne pepper |
2 cups pecan halves |
Directions:
1. Stir together first 6 ingredients in a heavy skillet over low heat, stirring until butter melts and sugar dissolves. Add pecan halves, tossing to coat. Spread pecans in a single layer in an aluminum foil-lined 15- x 10-inch jellyroll pan.
2. Bake at 250° for 1 hour, stirring every 15 minutes. Remove nuts from oven, and transfer to a large piece of aluminum foil. Separate nuts with a fork, and cool completely. Store nuts in an airtight container for up to 5 days at room temperature or 1 month in freezer. If frozen, bring to room temperature before serving. If nuts become sticky, bake on an aluminum foil-lined pan at 250° for 20 minutes or until crisp.
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