Yield: 1 Servings
|2 tablespoons||Unsalted butter|
|3 cups||Pecan halves|
|½ cup||Light brown sugar|
|2 teaspoons||Powdered Chile|
|1 tablespoon||Ground cumin|
|¼ cup||Cider vinegar|
Preheat oven to 375 F. Melt butter over medium heat in a large skillet. Add the pecans and saute until lightly browned, about 3 minutes. Add the brown sugar and cook until caramelized.
Stir in the paprika, chile powder and cumin.
Add the vinegar and cook until all the liquid has evaporated. Season with salt.
Spread the pecans on a cookie sheet and bake in an oven until crisp, about 3 to 5 minutes. Walt