These nuts smell wonderful while baking. I use them in Grilled Chicken Salad with Apples and Roquefort (page 130), but I also eat them as a snack all the time. When I have some left, I put out a bowl for guests. They keep well for up to three days, but they rarely last that long in my house.
Recipe information
Yield
Makes 2 1/2 cups
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper or a Silpat.
Step 2
Toss the pecans with the corn syrup, salt, paprika, and allspice in a large bowl until evenly coated. Spread in a single layer on the prepared pan. Bake, rotating the pan once, until the pecans are deep golden brown and fragrant, about 10 minutes.
Step 3
Immediately transfer to a large bowl and toss continuously until the nuts separate into individual pieces. If necessary, separate clumps with your fingers. Let cool completely. Store in an airtight container.
