So much for three times a week.  Oh well - I'll get better as I get used to this new schedule. 

About a year ago, I was on the prowl for the perfect candied pecans.  I had just had some on a spinach salad and decided I needed to learn to make my own or forever be a slave to some corn-syrup-laden, store-bough version.

I found this recipe and immediately fell in love.  When you bite into them, there's that wonderful crispy sweetness that comes with a good candied nut.  However, these have a little bit of spice right at the end.  It's a great surprise and it keeps you coming back for more.  Seriously - I don't know how many times I've made these, but they're always gone before I have a chance to take any pictures!  Unfortunately I don't know who to give credit for this great recipe - when I went back to the website, I found that it no longer exists!

Anyway, these are perfect on a spinach salad, a bowl of ice cream, or by the handful (or anything else you can come up with).  Enjoy!

Candied Pecans

• 1/4 c sugar
• 1/2 tsp salt
• 1/4 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp freshly ground black pepper
• Dash cayenne pepper
• 2 Tbsp butter
• 1 1/2 c pecan halves

In a small bowl, mix together sugar, salt, cinnamon, ginger, pepper, and cayenne.

In a medium skillet, combine butter, sugar mixture and pecans.  Heat over medium heat, stirring constantly, until sugar has melted and nuts are coated.

Cool on lightly greased aluminum foil.



PS - you can use any other nuts you'd like as well.  Just substitute them in for the pecans!