Ingredients
- 4 cups pecan halves
- 1 ½ cups water
- 3 cups sugar
- 2 tablespoons mild oil
- 2 teaspoons vanilla extract
- 1 teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 325°. Line 2 baking sheets with aluminum foil and brush them lightly with vegetable oil or use non-stick foil.
- Combine the pecans, water, and sugar in a saucepan and, stirring occasionally, bring to a boil over medium heat. Continue to boil, stirring occasionally, for 5 minutes. Remove the nuts with a slotted spoon and spread them on the prepared baking sheets in a single layer.
- Bake the nuts for 25 minutes, or until they turn a deep toasty brown. Remove the pans from the oven and let the nuts cool slightly. Leave the oven turned to 325°.
- Push the nuts into a mound in the center of each baking sheet, making sure the nuts are not stuck together. Drizzle half of the oil and vanilla over each mound and toss to coat evenly. In a small bowl, stir together the salt, cinnamon, and pepper until well mixed. Sprinkle the mixture over the nuts, again using half for each baking pan. Toss until the nuts are evenly coated with the spiced mixture. Spread the nuts out in a single layer.
- Bake for 5-10 more minutes*, or until browned and crisp. Let cool completely. Store the nuts in an airtight container at room temperature for up to 10 days. (If your oven cooks hot, you may need to reduce cooking time.)