Candied Pecans

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A friend made some of these nuts last winter and gave us a bag of them. Wow! They are crunchy, spicy, slightly sweet and mildly salty. I was making a batch yesterday to send our son, when it occurred to me some of you might enjoy this recipe, too.

They are so easy and quick to make. If you don’t like the mild heat of Cayenne, simply omit it. If pecans aren’t your thing, Cashews would be a good substitute.

If using Cashews, you could substitute coconut milk for the water, and add a tablespoon of dried, shredded coconut. Or, omit the coconut and add curry powder. I have started experimenting with many candied nut recipes, and the only conclusion I have reached so far is that all of them are good!

Candied Pecans

Cut the recipe in half if you wish, but know these will disappear fast! Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.

If you have a convection oven, adjust the temperature lower accordingly. If your oven runs hot, use a lower temperature so the nuts do not scorch.

Whisk together in a bowl:

1/2 cup powdered sugar
3/4 tsp. Salt
1/2 – 1 tsp. Ground Cayenne Pepper
4 tsp. water

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Add nuts and stir with a spatula so nuts are thoroughly coated with the mixture.

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Divide the nuts between two cookie sheets, making a pile in center of each. Drizzle any remaining marinade in bowl over the nuts before spreading the nuts out on the parchment with a fork.

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Bake 10 to 12 minutes. Slide parchment onto counter so nuts are immediately removed from heat of cookie sheet. Once cooled, the nuts are easy to remove from the parchment with a turner.

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I enjoy learning about and growing medicinal and culinary herbs, making herbal soaps, salves, tinctures, syrups and my own herbal tea blends. A lifelong interest in dreaming led me to a 4 year, formal, Jungian Analysis. I’ve studied spirit, mediumship and spent a lot of time on self-development for over 40 years. I’m still so amazed at the symmetry and sparkling intelligence of the universe.

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