- 1 pound (about 4 cups) pecan halves
- 1/4 cup light corn syrup
- 1/4 cup pure maple syrup
- 3 tablespoons sugar
- 2 teaspoons ground cumin
- 2 teaspoons sweet paprika
- 2 teaspoons chile powder
- 1 teaspoon salt
- 1/8 teaspoon cayenne
Spread the pecans in a large roasting pan and bake until lightly toasted, about 8 minutes.
Combine the corn and maple syrups. Pour over the nuts and toss to coat well. Bake, stirring occasionally, until the nuts have absorbed most of the syrup, about 10 minutes.
Mix the sugar, cumin, paprika, chile powder, salt and cayenne. Pour the nuts into a bowl. Toss with a spoon, gradually adding the sugar mixture, until the nuts are coated with the sugar. Cool slightly and break apart any nuts that are sticking together. Pour onto a baking sheet and cool completely. (The nuts can be stored in an airtight container at room temperature for up to 1 week.)
Adapted from Art Smith's Back to the Table