Ingredients
Sheet of parchment paper
3 Tbsp Pure Cane Sorghum
1 Tbsp natural sugar
3/4 tsp salt
1/4 tsp (generous) freshly ground black pepper
1/8 tsp cayenne pepper
1 1/2 cups pecan pieces
Directions
Preheat oven to 325°F and line baking sheet with parchment paper or coat with non-stick spray. Combine Sorghum and next 4
ingredients in large bowl. Stir to blend. Add pecans and stir gently to coat. Transfer to baking sheet. Bake pecans 5 minutes.
Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about
10 minutes. Place large piece of foil on work surface. Transfer pecans to foil. Working quickly, separate nuts with fork. Cool.
Can be made 3 days in advance. Store in airtight container at room temperature. Make these part of a cheese tray or as a snack
with cocktails.
Recipes
