Sweet & Spicy Pecans

[Guest guest]

These sound wonderful.

 

Karin Baumgardner

Issaquah, WA

 

* Exported from MasterCook *

 

Sweet & Spicy Pecans - Stephan Pyles

 

Recipe By : The Best American Recipes of 1999

Serving Size : 1 Preparation Time :0:00

Categories : American Appetizers

Holiday Recipes Want To Try

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons unsalted butter

3 cups pecan halves

1/2 cup light brown sugar -- firmly packed

1 teaspoon paprika

2 teaspoons pure chile powder -- ancho, chipotles

1 tablespoon ground cumin

1/4 cup apple cider vinegar

salt to taste

 

Preheat oven to 350° and set a rack on the middle level.

 

Melt the butter in a large skillet over medium heat. Add the pecans and sauté,

stirring, until lightly browned, about 3 minutes. Stir in the brown sugar and

cook, stirring, until lightly caramelized. Stir in the paprika, Chile powder,

and cumin. Add the vinegar and cook, stirring, until all the liquid has

evaporated. Season to taste with salt.

 

Spread the pecans in one layer on a baking sheet and bake until crisp, 3 to 5

minutes. Cool, then store in an airtight container or at room temperature until

ready to serve.

 

Makes 3 cups.

 

To Make Chile Powder:

Use either a mixture or a single type of dried chiles, such as ancho, chipotles,

and guajillos. Preheat the oven to 300°F. Slit the chiles open and remove the

seeds. Place the split chiles in a single layer on a baking sheet and roast

until they are thoroughly dry and stiff, 3 to 5 minutes.

 

Remove the chiles from the oven and crumble into a bowl. Put the pieces in a

spice grinder and grind them to a powder. Store in an airtight container in a

cool, dry place for up to a month or in the freezer for up to 3 months.

 

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NOTES : " Easy to make in large batches, spiced pecans are great to have on hand

for impromptu guests during the winter holidays. Pack them in tins for a welcome

gift that's mailable and suits everyone. But though recipes for spiced pecans

abound, the usual suspects don't seem to have the right zip - too sweet, too

spicy, no character, blah. Then we discovered Lonestar chef Stephan Pyles's

terrific recipe. Sautéed and then roasted, these nuts are not quite like any

others we've ever had - you taste them at the front, back, sides and roof of

your mouth. They're rich as pralines, with a chile heat as deep as the sweet.

People love them. "