Candied Pecans



Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the confectioners sugar, kosher salt and cayenne pepper with 4 tsp of water.
Add the pecans to the sugar mixture and stir until the nuts are evenly coated.

Transfer the pecans to the prepared baking sheet and arrange in a single layer.
Do your best to make sure they are evenly spread out and the nuts are not touching each other.
Scrape out every last bit of glaze from the bowl and drizzle over the nuts.

Bake for 10-12 minutes, until the pecans are crusty on top and caramelized and golden on the bottom.
Immediately slide the parchment off of the hot baking sheet and allow the pecans to cool completely on the countertop.
Once cool, remove the pecans from the parchment, breaking apart any clusters if necessary, and store in an airtight container.

Note: Make sure you're using parchment paper and not wax paper (wax paper is not nonstick).
If the nuts are sticky after cooling, that means they are a bit undercooked.
Pop them back in the oven for a few minutes and let cool again.

Servings: Makes 2 cups

By Jennifer Segal