These pecans have graced our family’s Christmas sweet gift platters. I’ve also sprinkled them over my gourmet salads. They add so much in either case. I can’t get enough of them! Lining the pans with parchment paper makes for easier removal of the pecans and easier cleanup!
Original recipe makes 10 cups
Ingredients
1 cup white sugar
5 cups hot water
10 cups pecan halves
2/3 cup white sugar
5 tablespoons chili powder
1 tablespoon cayenne pepper
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PREP
10 mins
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COOK
10 mins
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READY IN
2 hrs 20 mins
Directions
- Stir 1 cup sugar into the hot water in a large bowl until the sugar is completely dissolved. Soak the pecans in the water for 1 hour; drain.
- Preheat an oven to 400 degrees F (200 degrees C). Line two 9×13 inch baking dishes with parchment paper.
- Sift the 2/3 cup sugar, chili powder, and cayenne pepper together in a separate large bowl; add the pecans and toss to coat evenly. Spread the coated pecans in a single layer into the prepared dishes.
- Bake in the preheated oven until the coating on the pecans are bubbly, stirring once, 10 to 15 minutes. Remove the pecans from the pans immediately and spread onto a counter or other flat surface covered with parchment paper to cool.
Nutrition
Calories: 222 kcal
Carbohydrates: 12.7 g
Cholesterol: 0 mg
Fat: 19.6 g
Fiber: 3 g
Protein: 2.6 g
Sodium: 11 mg
