| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
December 19 |
1 |
servings |
INGREDIENTS
| 1 |
|
10 ounce pac pecan halves |
| 2 |
tb |
Unsalted butter; (1/4 stick) |
| 1 1/2 |
ts |
Ground cumin |
| 1/4 |
ts |
Cayenne pepper |
| 2 |
tb |
Sugar |
| 1 |
ts |
Salt |
INSTRUCTIONS
Preheat oven to 300F. Place pecans in medium bowl. Melt butter in heavy
small saucepan. Add cumin and cayenne and stir until aromatic, about 15
seconds. Pour over pecans. Add sugar and salt and stir to coat. Transfer to
baking pan. Bake until nuts are toasted, stirring occasionally, about 20
minutes. Serve warm or at room temperature. (Pecans can be prepared 5 days
ahead. Store in airtight container.)
Makes about 2 1/2 cups.
Bon Appetit December 1990
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