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Sweet and Spicy Pecans
From Stop and Smell the Rosemary
2 tablespoons unsalted butter
3 cups pecan halves
½ cup light brown sugar, firmly packaged
1 teaspoon paprika
2 teaspoons chili powder
1 tablespoon ground cumin
¼ cup apple cider vinegar
Salt
Preheat oven to 350 degrees. Melt butter in a large skillet over medium heat. Add pecans and sauté until lightly browned, about 3 minutes. Add brown sugar and cook until lightly caramelized. Stir in paprika, chili powder and cumin. Combine well. Add vinegar and cook until all liquid has evaporated. Season with salt. Spread pecans evenly on a baking sheet and bake until crisp, about 3 to 5 minutes. Cool. Yields 3 cups.
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