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Sweet and Spicy Pecans

Sweet and Spicy Pecans

Southern Living NOVEMBER 2012

  • Yield: Makes about 2 cups
  • Hands-on:10 Minutes
  • Total:55 Minutes

Ingredients

  • 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

Preparation

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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Sweet and Spicy Pecans recipe

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