Skillet Peppered Pecans

Ingredientes

1 lb pecan halves

4 Tbsp unsalted butter

1/4 cup dark brown sugar

2 Tbsp water

1 tsp kosher salt (or to taste)

1 tsp ground black pepper (freshly ground is best)

1/2 tsp cayenne pepper (adjust to desired heat level)

1/2 tsp ground cumin (optional, for depth)

1/2 tsp ground cinnamon (optional, for warmth)

Instrucciones

Prepare a cooling surface: Line a large, rimmed baking sheet with parchment or wax paper and set it aside.

Toast the pecans: Place the pecan halves in a large (10-inch or 12-inch) cast iron skillet over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they become fragrant and start to brown slightly.

Add butter and spices: Stir in the butter until melted. Once melted, add the salt, black pepper, cayenne, and any other desired spices, stirring well to combine and coat the nuts.

Glaze the nuts: Add the brown sugar and water to the pan. Cook, stirring constantly, for 2 to 3 minutes until the mixture thickens and evenly coats all the pecans in a glaze.

Cool and separate: Immediately transfer the coated pecans to the prepared baking sheet. Use a fork or spatula to spread them into a single layer and separate any clumps before the glaze hardens.

Store: Allow the pecans to cool completely. Once cooled, store them in an airtight container at room temperature for up to three weeks.