1 lb. halved pecans
1/2 stick butter (I used real, because for something like this margarine doesn't always caramelize right)
2 t cinnamon
2 t cumin
1 t cayenne
1/4 c light brown sugar
1/4 cup water
Turn a skillet to medium high and put the pecans in. Let them toast a little, just a minute or two. Add the butter and toss to coat after it melts. Sprinkle to cover evenly with spices. Sprinkle with brown sugar and add water a little at a time until you get a light syrupy texture coating the nuts. Remove from heat. Let cool and harden, then break apart if necessary.
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