1 pound pecan halves
4 tablespoons unsalted butter
1/4 cup plus 2 tablespoons packed brown sugar
3 tablespoons water
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper or could substitute nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon dried ground orange peel
1/2 teaspoon smoked paprika
Mix the cumin, cayenne, cinnamon, smoked paprika and orange peel together in a small bowl and set aside.
Place the nuts in a 10-inch cast iron skillet and set over medium heat. Cook, stirring frequently with a large wooden spoon or spatula for 4 to 5 minutes or until the pecans begin to brown release their roast aroma.
Stir in the spices until just fragrant (15-30 seconds), then add the butter and stir to melt. Follow that with the sugar. When thoroughly mixed, add the water. Stir 2 to 3 minutes or until the sugar has completely and the nuts look glazed. Sprinkle over with the kosher salt and remove from heat.
Spread the nuts evenly onto the parchment or foil so that they don’t dry in clumps.
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