Serve candied pecans with a festive wine for a holiday appetizer or sprinkle a few into salads. For a delightful homemade gift, make up a few batches and place in airtight jars.
1/2 cup powdered sugar
3/4 teaspoon kosher salt
1/2 teaspoon cayenne pepper
4 teaspoons water
2 cups pecans
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together powdered sugar, kosher salt and cayenne pepper.
Add the pecans to the powdered sugar mixture with 4 teaspoons of water. Gently stir until the powdered sugar mixture dissolves into a sticky glaze and coats the pecans. If mixture is too dry, add another drop or two of water.
Pour the pecans onto the parchment lined baking sheet and spread nuts out in a single layer. Drizzle any remaining glaze over the nuts. Bake for 10-12 minutes, until the pecans are crusty on top and caramelized and golden on the bottom. Immediately remove the pecans from the baking sheet by lifting the parchment off of the hot baking sheet. Allow pecans to cool completely on the countertop. Once cooled, remove the pecans from the parchment, breaking apart any clusters if necessary, and store in an airtight container.
YIELD: Makes 2 cups
SOURCE: Adapted from recipe by Chef Jennifer Segal, Once Upon A Chef