Sweet Mesquite Pecans
Sweet from mesquite and cinnamon, a bit spicy with black pepper and cozy from butter and sugar, these pecans are an anytime snack or a perfect addition to a cheeseboard or charcuterie plate.
3 cups pecan halves, raw or lightly toasted (or any leftover nuts in your cupboard)
4 Tbsp salted butter
1 tsp salt
1/2 tsp Robusta Black Peppercorns
1" piece Pani Miris Cinnamon Quill (ground into a fine powder)
1 tsp Wild Mesquite
1 tsp chili flakes of choice
1 tsp vanilla extract
1/2 cup brown sugar
3 Tbsp water
Preheat oven to 350 degrees.
Melt butter in a skillet on medium heat. Add the brown sugar, constantly stirring, until melted together.
Add pecans and stir until well coated.
Add dry spices, salt and water. Keep stirring until liquid is reduced, a minute or two.
Add vanilla extract, stir to coat.
Remove nuts from the skillet and spread onto a baking sheet (coated or on parchment paper) in a single layer. Sprinkle with chili flakes.
Bake for 7-10 minutes (be careful not to burn!). Let cool. Store in an airtight container.