Candied Spicy Pecans

Servings: 1 cup

Ingredients

• 1 cup shelled pecans

• 1/4 cup peanut oil

• 4 TB sugar for the pan, plus 2 TB for the bowl

• 1 tsp ground cinnamon

• 1 tsp ground cayenne

• 1 tsp ground turmeric

• 1 tsp ground paprika

• 1 tsp freshly grated nutmeg

• 1 tsp salt

Directions

1. Measure out your sugar and spices. Have a large glass bowl ready. You'll need to work quickly once the nuts are toasted.

2. Cover the bottom of a large, deep-sided sauté pan with the peanut oil, letting it pool a bit. Heat over medium-high and, when the oil begins to ripple slightly, toss the pecans, stirring continuously so they don't burn. When the pecans start to smoke and brown, add the 4 TB of sugar and toss, toss, toss so the sugar doesn't burn.

3. When the sugar is dissolved and the nuts are well coated, use a slotted spoon and put the nuts in the glass bowl with the remaining sugar and the spices and salt. Working quickly, stir to combine.

4. When the mixture has cooled slightly, taste and adjust the flavors, making them more salty-spicy to your liking.

5. Pour the spiced pecans onto the sheet pan to cool. When completely cooled, store them in a glass jar in the cupboard.