- Sweet & Spicy Pecans

Sweet & Spicy Pecans

1 lb or 5 cups pecan
1/2 c granulated sugar
2 T vegetable oil
1 T ground cumin
1 tsp each chili power and ground coriander
3/4 tsp salt
1/2 tsp ground ginger
1/4 tsp each cinnamon, cloves and cayenne pepper

Blanch pecan halves in boiling water for 1 minute; drain well. Transfer immediately to large bowl. Sprinkle with sugar and drizzle with oil; toss to coat well. Let stand for 10 minutes.

Sprinkle in single layer on greased foil-lined rimmed baking sheets. Bake in 325° oven, turning every 5 minutes, for 25 minutes or until nuts are crisp and slightly darkened.

Meanwhile, in metal cake pan or other heatproof pan, combine cumin, chili powder, coriander, salt, ginger, cinnamon, cloves and cayenne; toast in oven alongside nuts for 5 minutes.

Dump nuts into large bowl; sprinkle with spices and toss to coat well. Spread in single layer on baking sheet to cool.

Store in airtight containers for up to 2 weeks (or more).

Notes:

1. These are absolutely addicting but fair warning – these spices stink (there is no better way to describe them). Absolutely everyone who has made them says that their house smelled awful and they thought they would have to throw them out (and pecans aren’t cheap) but I had warned them in advance and they were patient. These taste absolutely nothing like they smell. Your only problem will be putting the jar away after you have started. Another great gift idea.