I hope you and your loved ones enjoy these sweet and spicy caramelized pecans as much as my family, and remember that this recipe is great with all nuts! Also, feel free to experiment with your own variation of spices and herbs, and don't forget to send me an email update with your unique and delicious outcomes! Cheers!
Melt the butter in a large skillet over medium heat and add your nuts of choice. Stir or pan flip to coat the nuts in melted butter and add the brown sugar. Stir the nuts again to make sure they are evenly coated in sugar and leave the pan untouched over the heat until you start to see white wisps of smoke, about one minute. Then stir or pan flip until all of the smoke is gone. Place the pan back on the heat and repeat as many times as needed until all of the sugar is melted and the nuts are a beautiful toasty golden brown.
Remove the pan from the heat and add the cinnamon, cayenne pepper, rosemary, and salt. Stir the mixture until evenly coated and then spread out on a cookie sheet covered with parchment paper to cool.
Once cooled, these nuts can be stored in an airtight container, like a ziplock bag, in your freezer for months.
1 pound raw pecan halves or other nuts
3 Tablespoons unsalted butter
1/3 teaspoon cayenne pepper
1/3 teaspoon ground cinnamon
1/2 teaspoon chopped rosemary (optional)
4-5 Tablespoons of brown sugar
A generous pinch of your favorite salt