Recipe from Jennifer Segal (Once Upon a Chef) – Makes 2 cups

​There is much to love about the holidays, including time together cooking and eating. One of my favorite memories is talkingAnnie and Greg  to learn and perform a holiday dance. It is a fun time of year that begins the day after Thanksgiving (and never before). I convince Annie and Greg to decorate the house, write cards, and brainstorm ideas for what Annie lovingly described as the “Downton Abbey week of holiday meals.”

What I don’t like is the commercialization of Christmas. When the measure of a healthy domestic economy depends on how much consumers spend on Black Friday, it dilutes the concept of peace and goodwill. Instead, the holiday to-do list should start with spending time with the people you love. My sister, Lorelei, has always been into holiday baking and lately I have hopped on the bandwagon of holiday baked goods as gifts.

Sweet, Spicy & Salty Candied Pecans don’t create clutter, and they don’t need much wrapping paper. They call you to gather in the kitchen with family and make tasty treats that say “I care enough about you that I took the time to cook for you.” I recommend putting them in super cute Weck glass jars, with the recipe tied to the jar with a festive ribbon. It makes a great gift, and if you are taking them to a dinner party, it’s a good idea to bring extra to share as appetizers.

I took these pecans to Christmas Eve dinner with the Solórzao family (Annie’s in-laws), and they absolutely fell in love with the sweet, spicy, and salty flavor of the pecans. They make a big impression, sort of like Annie and Javi do when you meet them. The nuts can be served as part of a charcuterie board, on salads, paired with drinks, or just gifted as a personal, homemade gift. Warning: these do have a highly addictive taste.

Ingredients

• ½ C Confectioners’ sugar
• ¾ t Kosher salt
• ½ t Cayenne pepper*
• 4 t Water
• 2 C Pecans

Directions

• Preheat the oven to 350°F and set an oven rack in the middle position. 
• Line a baking sheet with parchment paper.
• In a medium bowl, whisk together the confectioners’ sugar, kosher salt, cayenne pepper, and water.  
• Add the pecans to the sugar mixture and stir until the nuts are evenly coated.
• 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 the nuts are evenly spread out. Scrape out every last bit of glaze from the bowl and drizzle over the nuts. 
• Bake for 10 to 12 minutes, until the pecans are caramelized and the caramel on the baking sheet is a rich brown color but not burnt. (The nuts around the edges will darken first; watch closely so they don’t burn.)
• 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 for up to two weeks.
• Note: 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.

* The spices can be changed or added for more or less heat. One version is 1/2 tsp.of chipotle powder, 1/2 tsp cinnamon and 1/4 tsp cumin.