Ingredients
Scale
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1 pound pecan halves
4 tablespoons unsalted butter
1/3 cup light brown sugar
2 tablespoons water
Instructions
- Using parchment paper, line a cookie sheet and side aside
- Mix together the salt, cumin, cayenne, cinnamon and in a small bowl and set aside.
- Cook the nuts of medium heat {I used my stir fry pan} and stir frequently until lightly browned 4-5 minutes}
- Add the butter, let it melt, then add the spice mixture in with the pecans and butter ans stir until well coasted.
- Add sugar, water and stir for an additional 2 minutes or so until everything is coated and has thickened a bit.
- Use a spatula to spread the nuts out on the lined cookie sheet to cool.
- Once cooled, store in an airtight container for up to 3 weeks.