Brookshire’s is a regional grocery store based out of Tyler, Texas. (Y’all have heard me talk about them before. For further info, see my references about Fresh by Brookshire’s found earlier this year…February?)
Each month they produce a recipe newspaper/newsletter/magazine called Celebrate Cooking. In honor of my pecan windfall (again…this is like the best pecan season EVER!), I had already decided to make a recipe of sweet and/or spicy pecans. I had even picked one off of Taste of Home’s site. But then came…the recipe. It was in Celebrate Cooking…for this month!
They call it “Sweet and Spicy Holiday Nuts” and recommend using mixed nuts. Umm…I have pecans…that I didn’t have to pay for. Pecans it is!
Here’s the receipt:
Sweet and Spicy Holiday Pecans
2 tablespoons light brown sugar
1 teaspoon paprika
1 teaspoon smoked paprika (Thank goodness for the bulk stores in Ontario–Bulk Barn and Bins and Bins!)
1 teaspoon cumin
1 teaspoon ground black pepper…freshly ground…I used a bit more
1 teaspoon salt
2 tablespoons unsalted butter
2 cups pecans…use the prettiest whole ones you can find
1/3 cup sugar (white, granulated)
In a bowl, mix together brown sugar and seasonings. Set aside.
In a heavy skilled, add butter and cook pecans in butter for 2-3 minutes, stirring continuously. Sprinkle sugar and continue to cook nuts until sugar caramelizes, about 8 to 10 minutes. Keep stirring nuts while cooking to avoid burning.
Once done, transfer nuts to a large cookie sheet or platter to cool down. Toss nuts with spice mixture and cool.
Muffin liked them, so I consider them Muffin Approved!
Here’s the printable: