Sweet and Spicy Pecans

Sweet and Spicy Pecans Enlarge Image
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16 users rated this recipe an average rating of 4.0
Makes:
16 servings
Serving Size:
1/4 cup
Yields:
about 4 cups
Prep:
5 mins
Bake:
13 mins to 17 mins 400°
Cool:
20 mins
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Sweet and Spicy Pecans

Ingredients
4
cups pecan halves
1/3
cup natural cane sugar
2
tablespoons fresh rosemary
1
tablespoon sea salt, plus more to taste
1/2
teaspoon freshly ground black pepper
1/2
teaspoon ground cayenne pepper
4
tablespoon (1/2 stick) unsalted butter, melted
1
tablespoon pure vanilla extract

Directions

  1. Preheat the oven to 400 degrees F.
  2. Spread pecans on a rimmed baking sheet. Place in oven for 5 to 7 minutes to lightly toast.
  3. Meanwhile, for the spice mixture, in a small bowl combine the sugar, rosemary, salt, black pepper, and cayenne pepper; stir to mix. In an extra-large bowl, combine the melted butter and vanilla. Add the toasted pecans to the bowl with butter and vanilla; toss to coat. remove the pecans from the oven and add them to the butter and vanilla mixture, tossing to coat. Add the spice mixture; toss to coat evenly with spices.
  4. Spread coated pecans to the same baking sheet. Bake for 8 to 10 minutes, until toasted and fragrant, stirring once halfway through. Sprinkle with additional salt, if desired. Cool pecans completely; they become more crisp as they cool. Store cooled pecans in an airtight container up to 1 week.

Nutrition Facts

(Sweet and Spicy Pecans)
    Per serving:
  • 240 kcal cal.,
  • 24 g fat
  • (4 g sat. fat,
  • 7 g polyunsaturated fat,
  • 12 g monounsatured fat),
  • 8 mg chol.,
  • 293 mg sodium,
  • 8 g carb.,
  • 3 g fiber,
  • 5 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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