Spiced Pecans

Alton Brown, Food Network

(pecans)

Yield: 1 pound

Ingredients

1 tsp kosher salt
½ tsp ground cumin
½ tsp cayenne pepper
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp ground cloves
½ tsp ground orange peel
1 lb pecan halves
4 Tbsp unsalted butter
¼ C light brown sugar
2 Tbsp dark brown sugar
2 Tbsp water

Instructions

1. Line a half sheet pan with parchment paper and set aside.
2. Mix the spices and orange peel in small bowl and set aside.
3. Place the nuts in a 10-inch cast iron skillet and set over medium heat. Cook, stirring frequently, for 4-5 minutes until they just start to brown and smell toasted. Add the butter and stir until it melts.
4. Add spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, 2-3 min.
5. Transfer the nuts to the prepared sheetpan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. May be stored up to 3 weeks.