The thing is, it doesn’t have to be a holiday for you to enjoy them. Or a special occasion. Heck. Any ol’ day the sun comes up is plenty of reason to celebrate with a batch of these. Of course, you could share some of them if you’re feeling incredibly neighborly or friendly. You’ll be sure to win the “Neighbor/Friend of the Year Award, ” y’all.
Yep. They are absolutely addictive! Easy and quick as well. My kind of “being a good friend and neighbor” thing, ya’ know.
In case you haven’t heard, there’s a big football game coming up real soon. You just might want to make up a batch or two of these for that. I suggest you make a practice bunch before that so you can enjoy some all on your own. Once you offer these up during the game, you’ll likely not get a sample for yourself.
Be sure to follow the directions as stated and don’t panic when the pan of pecans seem doomed to failure. That crusty-looking stage they go through is exactly what is supposed to happen. The magic occurs shortly thereafter.
What are you waiting for? Get yourself to the kitchen and make up a batch. You know you want to.
Enjoy!
Notes
* The sugar mixture will foam, start to dry and resemble sand. This is what it should do. Do not add additional liquid.
Ingredients
- 1/2 cup plus 2 Tablespoons fresh apple cider
- 1/4 teaspoon ground cinnamon
- 1/4 - 1/2 teaspoon smoked chipotle pepper
- 1/4 - 1/2 teaspoon smoked paprika, optional
- 1 1/2 cups plus 1 Tablespoon sugar
- 1 1/2 cups whole pecans
Instructions
- Line a large baking sheet with parchment paper; set aside.
- In a small bowl, whisk together cinnamon, smoked chipotle pepper, smoked paprika and 1 Tablespoon of the sugar; set aside.
- In a large cast iron skillet, combine 1/2 cup plus 2 Tablespoons apple cider and the remaining
- 1 1/2 cups sugar.
- Stir over medium-high heat until the sugar dissolves and the mixture boils.
- Add the pecans and stir constantly over medium-high heat until the water
- evaporates and the sugar starts to dry and turn gray.*
- Continue stirring constantly until the sugar starts to melt and caramelize.
- Continue stirring until about half of the pecans are coated in a reddish-brown sugar mixture and the rest in a glossy sugar mixture, about 2 to 3 minutes.
- Sprinkle the cinnamon-pepper mixture over the pecans, stirring constantly, and
- immediately transfer to parchment-lined baking sheet.
- Spread pecans to separate.
- Cool completely before breaking apart.
- Store the pecans in an airtight container for up to 2 weeks.
