Candied Paprika Pecans

Name: Candied Paprika Pecans
Yield: Makes 2 1/2 cups
Ingredients: 2 1/2 cups pecan halves; 1/4 cup light corn syrup; 1 teaspoon smoked or regular coarse sea salt or kosher salt; 1/2 teaspoon smoked hot paprika; 1/2 teaspoon ground allspice

January 24, 2012

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.

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