Sweet and Spicy Pecans
This recipe goes with Fresh Pear-and-Green Bean Salad with Sorghum Vinaigrette
More From Southern Living
Total: 55 Minutes
- 1/4 cup sorghum syrup
- 2 tablespoons Demerara sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground red pepper
- 2 cups pecan halves
- Parchment paper
- 1. Preheat oven to 350°. Stir together first 4 ingredients. Add pecan halves; stir until coated. Line a jelly-roll pan with parchment paper, and lightly grease paper. Spread pecans in a single layer in pan.
- 2. Bake at 350° for 15 minutes or until glaze bubbles slowly and thickens, stirring once after 8 minutes. Transfer pan to a wire rack. Separate pecans into individual pieces; cool completely in pan. If cooled pecans are not crisp, bake 5 more minutes.
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