Earlier this year my mom sent me a package of Texas pecans from Corsicana, Texas. I grew up eating pecans, and even remember shelling and eating them directly from the tree. Contrary to what Paula Dean says, not everyone in the South pronounces pecan like pee-can. Where I come from, we pronounce it pec-ahn. This recipe is adapted from Martha Stewart.
- 1/2 pound (2-1/2 cups) pecan halves (raw, unsalted)
- 1/4 cup plus 2 tablespoons sugar
- 1 tablespoon pure vanilla extract ( I used Singing Dog organic extract)
- 1 teaspoon kosher salt or sea salt
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1/4 teaspoon crushed red pepper flakes
Heat oven to 400 degrees F. In a medium bowl, combine pecan halves, sugar, vanilla, salt black pepper, and red pepper flakes. Toss together until pecans are well coated.
Place on a parchment or silicon lined baking sheet and cook stirring occasionally, until sugar starts to caramelize and pecans are toasted, 8 minutes. Remove tray from oven, and continue stirring occasionally while nuts are cooling. Set aside.
It’s best to check the pecans every few minutes. Don’t go too far away from the oven when your pecans are cooking or they will scorch.
These are delicious with a cold glass of beer or a whisky cocktail.