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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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From Saveur Magazine. Wonderful with champagne! Ingredients:
4 tablespoons unsalted butter |
2 cups pecan halves |
2 tablespoons light brown sugar |
2 tablespoons roughly chopped rosemary |
2 teaspoons worcestershire sauce |
2 teaspoons smoked paprika |
1 teaspoon chili powder |
1 teaspoon kosher salt |
1/2 teaspoon tabasco sauce |
1/4 teaspoon fresh ground black pepper |
1/4 teaspoon ground cinnamon |
Directions:
1. Heat butter in a 12 skillet over medium heat.
2. Add pecan halves and cook, swirling skillet constantly, until nuts are toasted, about 5 minutes.
3. Add brown sugar, rosemary, Worcestershire sauce, paprika, chili powder, salt, Tabasco, pepper, and cinnamon, and stir until pecans are evely coated.
4. Continue cooking pecans, stirring constantly, until fragrant, 1-2 minutes.
5. Transfer pecans to a parchment-lined baking sheet, spread into a single layer, and let cool, stirring pecans and breaking up sugar and spices occasionally.
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