Sweet and Spicy Pecans

These yummy pecans are super for snacking, but they also make wonderful holiday or hostess gifts. Why use cane sugar? Cane sugar has a lower melting point than the more common beet sugar, which makes cane sugar better for candied glazes.



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Ingredients
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    4   cups 
    pecan halves
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    1/3  cup 
    natural cane sugar
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    2   tablespoons 
    fresh rosemary
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    1   tablespoon 
    sea salt, plus more to taste
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    1/2  teaspoon 
    freshly ground black pepper
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    1/2  teaspoon 
    ground cayenne pepper
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    4   tablespoon (1/2 stick) 
    unsalted butter, melted
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    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 information
Per Serving: cal. (kcal) 240, Fat, total (g) 24, chol. (mg) 8, sat. fat (g) 4, carb. (g) 8, Monosaturated fat (g) 12, Polyunsaturated fat (g) 7, fiber (g) 3, sugar (g) 5, pro. (g) 3, vit. A (IU) 146, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 4, sodium (mg) 293, Potassium (mg) 114, calcium (mg) 20, iron (mg) 1, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
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