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Sweet and Spicy Pecans Recipe

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This recipe for Sweet and Spicy Pecans, by , is from Massengale Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bob Tabor
Added: Tuesday, February 6, 2007


1 lb. Pecan Halves
1 qt. Boiling Water
2/3 c. Sugar
2 1/2 tblsp. Corn Oil
1 1/2 tsp. Salt
1/4 tsp Cayenne Pepper
1 1/2 tsp Cumin
1 tsp ground Ginger
1 tsp Chili Powder
1/2 tsp ground Coriander
1/2 tsp ground Cloves
1 tsp Cinnamon

Blanch pecans in boiling water for 1 minute. Drain thoroughly. While still hot, toss them with the sugar and corn oil.

Let stand for 10 minutes VERY IMPORTANT.

Arrange pecans in a single layer on a rimmed baking sheet. Bake at 325 degrees for 30-35 minutes turning every 5 to 10 min. When pecans are brown and crispy, remove them from the oven and place in a bowl.

Mix together the remaining dry ingredients and add warm pecans, toss well. Spread pecans in a single layer on cooled baking sheet or wax paper.

For sweeter pecans add 2 tbsp. sugar to dry mix.

Personal Notes:
Personal Notes:
My mistakes:
The original recipe calls for 4x the amount of cumin, which I just didn't like.
If you bake at a higher temperature than 325 degrees the sugar will burn and become bitter.
Letting the pecans cool after blanching and before adding the sugar and oil keeps the sugar from melting on the hot pecans and will prevent the bitter effect.
Be prepared to serve or give away immediately because they are impossible to stay out of!!




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