Ingredients:

2 cups (6oz or 170g) pecan halves

6 tablespoons (75g) brown sugar

½ teaspoons ground cinnamon

1/4 teaspoon fine sea salt

1/2 teaspoon vanilla extract

1 ½ tablespoons water

2 teaspoons orange zest, optional

Pinch cayenne pepper or chili powder , optional

Directions:

Line a baking sheet with parchment paper or a silicone baking mat.

Add the brown sugar, cinnamon, salt, vanilla, water, orange zest, and cayenne to a medium skillet.

Place the skillet over medium heat and cook, stirring often, until the brown sugar melts into a bubbling sauce, about 1 minute.

Stir in the pecans so that the brown sugar sauce coats them.

Cook, stirring the entire time, until the pecans look candied and smell nutty, 2 to 3 minutes. As the nuts heat up in the pan, the sauce will slowly coat them and turn shiny. Watch closely as the nuts cook so that they do not burn.

Transfer the candied pecans to the prepared baking sheet and spread them out in one layer.

Allow the pecans to cool down and break them up before serving.

If your nuts are still sticky after cooling, heat your oven to 325°F (162°C) and bake for 5 to 10 minutes to help harden the candy coating

 Store cooled candied nuts in an airtight container. They will last at room temperature for 1 week, in the refrigerator for a few weeks, and in the freezer for a month, if not longer.

Nutritional Information:

Serving Size 1/4 cup

 Calories 176 

Fat 15.4g 

Carbohydrate 10.1g 

Protein 2g