These spicy pecans are addictive. I used them as a topping for the Grilled Steak Salad with Mangoes, but they're also great as an accompaniment to cocktails. Either way you're sure to enjoy them.
INGREDIENTS
- 2 cups pecan halves
- 2 tablespoons unsalted butter
- 1/4 cup light brown sugar
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon salt
- 1/2 teaspoon Mexican Canela or ground cinnamon
INSTRUCTIONS
Heat the pecans in a dry medium (8-inch) skillet, over medium heat, stirring frequently until they begin to brown around the edges, usually about 4 minutes. Remove the nuts from the pan and set aside. Place the hot pan back over the heat and add the butter. When the butter has melted, stir in the sugar, chipotle, salt and cinnamon until the sugar has melted. Add the toasted pecans back into the pan. Continue to stir for about 2 more minutes or until the pecans are glazed and golden brown.
Transfer the glazed pecans to a baking sheet lined with parchment paper and separate the nuts using a fork since the glaze will be very hot. Let rest until cooled and the glaze has hardened. Store in an airtight container.
