Sweet, Spicy and Tart Pecans
Here's a twist on chili, with the nice contrast of vinegar. Great for an outdoor grilling party, serve with beer or simple wines like Beaujolais.
- 2 tablespoons unsalted butter
- 2 cups Zenobia Mammoth Pecans
- 1/3 cup loosely packed light brown sugar
- 1/2 teaspoon sweet paprika
- 1 1/2 teaspoons chili powder
- 2 teaspoons ground cumin
- 3 tablespoons apple cider vinegar
- Kosher salt, to taste
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Place a large skillet over medium heat and when it is hot, add the butter. Add the pecans and cook, stirring, until they are just starting to color, about 3 - 4 minutes. Add the sugar and spices and cook until the sugar is caramelized, about 3 minutes. Add the vinegar and cook until the mixture has absorbed it. Add the salt, if desired.
Transfer the nuts to the prepared baking sheet and arrange in a single layer. Place in the oven and bake, stirring occasionally, until browned, about 20- 25 minutes. Immediately loosen the nuts with a spatula and set aside to cool.