Recipes

Recipe: Flour’s Spectacular Spiced Pecans

{"colorSpace":"kCGColorSpaceDisplayP3","cameraType":"Wide","macroEnabled":false,"qualityMode":2,"deviceTilt":0.040671400725841522,"customExposureMode":0,"extendedExposure":false,"whiteBalanceProgram":0,"cameraPosition":1,"focusMode":0}

Flour's Spectacular Spiced Pecans

2018-11-20 18:44:30

Yields 2

This is truly a spectacular spiced pecan. You can't stop at just one, I guarantee it.

Ingredients

2 cups (200gr) pecan halves
1/2cup (100gr) white caster sugar or white granulated sugar
1.5-2 tsp Cayenne, Marash or Aleppo Pepper
1/2 tsp sea salt
1/4 cup (60ml) water

Instructions

Preheat oven to 350F/ 180C and line a baking sheet with parchment or a silpat
In a heavy saucepan with even heat conduction, combine pecans, sugar, cayenne (or your alternative choice), salt and water.
Over medium heat, stir constantly and fold over mixture with a wooden spoon.
Continue to stir (10-15 minutes usually) until you see the sugar crystalize.
The sugar will look sandy and coat the pecans.
Remove pan from the heat and pour the mixture onto the prepared baking sheet, spreading the nuts in a single layer.
Bake for 8 to 15 minutes (depends on your oven) until the pecans are toasted inside.
The interior should be a light golden brown but not burned on the exterior..
Allow to cool completely (20-30 minutes) and transfer to an airtight container.
They will keep at room temperature for two weeks.

By Joanne Chang

Adapted from Flour, too

Kitchen Detail https://lacuisineus.com/

Hungry for More?

Subscribe to Kitchen Detail and get the newest post in your inbox, plus exclusive KD Reader discounts on must have products and services.

Share Us on Social Media:

Nancy Pollard

Kitchen Detail shares under the radar recipes, explores the art of cooking, the stories behind food, and the tools that bring it all together, while uncovering the social, political, and environmental truths that shape our culinary world.

Next Recipe: Crispy Bacon-Wrapped Stuffed Dates »

Previous « Recipe: Negroni Sbagliato

Published by

Nancy Pollard

7 years ago

Monthly Juicy Post: Marengo – A Battle & A Stew
Peace Time Reflection Not many dishes are named after battles. We dine on, after all,…
Food & Film: Henri de Toulouse-Lautrec – Painter & Cook
A Feast Of A Film When I wrote about Mapie de Toulouse-Lautrec in the previous…
Book Report: Trading On The Name
Not Sparking Joy Although I collect cookbooks, I am certainly not in the league with…