Spicy Pecans!

First time I ever had spicy pecans was a few years back when I took a cooking class at Viking. Before that class I had sugared sweet ones, mostly in salads, but these, WOW, these had a nice spice to them! It was my first introduction to a cooking class, and it was a good one! This was a cocktail party class and thank goodness for the pregnant woman in the class because she was nice enough to give me her cocktail, too, so it wouldn't go to waste! I can't remember much of that class but I do remember these pecans being just fantastic. I have posted about them before and I thought since it's that time of year where folks go visiting, I'd mention them again! They make a great little gift when you put it in a nice dish, jar or tin and dress it up for the holidays!

Although I had mine dressed up with a Pomegranate martini, you can serve them any way you like!

Spicy Vanilla Pecans
source: Viking Cooking School - Cocktail Party Class 2006
Printable Recipe

1 (4-inch) vanilla bean
1 teaspoon salt
1/4 teaspoon cayenne pepper (more or less to taste, I added more!)
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 1/2 quarts water
1 pound pecan halves
1/2 cup granulated sugar
2 1/2 tablespoons neutral-flavored oil (grapeseed or canola)

Preheat oven to 325ºF.
For the seasoning mixture: Split the vanilla bean in half and scrape the seeds into a small bowl. Add the salt, cayenne, coriander, cinnamon, nutmeg and allspice, stirring to combine. Set aside until needed.

n a heavy-bottomed saucepan, bring the water to a rolling boil over high heat. Add the pecans and boil for 1 minute. Drain the nuts well; immediately place them in a bowl and toss with the sugar and oil. Let the sugar-coated nuts stand for 10 minutes.

Arrange the nuts on a rimmed baking sheet and cook for 25 to 30 minutes, turning every 5 to 10 minutes until the nuts are light brown and very crisp. Remove from the oven.

While the pecans are still very hot, place them in a clean bowl and toss with the seasoning mixture. Spread in a single layer to cool.

These are delicious served by themselves as a snack, served over ice cream with caramel sauce or in a salad.

The pecans may be prepared up to one week in advance and stored in an airtight container. You can also substitute walnut halves for the pecans.

Joining Mary's Mosaic Monday. For more mosaic's stop by the Little Red House!

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