so delicious, you'll never stop eating them. I haven't yet!
2 c. pecan halves (or other raw nut of choice)
1/4 c. brown sugar, firmly packed
1/4 c. melted butter
4 tsp. Mexican hot pepper sauce (Cholula)
1 tsp. salt
1/2 tsp. black pepper
Preheat oven to 350*. Lightly spray the cookie sheet with pan spray. Mix all other ingredients together and spread on pan in one layer. Bake 10 minutes until lightly toasted, stirring once. Cool completely.
I made the recipe with pecans AND almonds and I think I like the almonds best. I like the pecans too, but especially the almonds. Any nuts would probably be delicious in this recipe. You get a sweet-spicy-salty crunch with every bite. Makes 2 cups.
One note: When I made these, I tried to cool the nuts fast and so I slipped them into the freezer. Don't do it! They got rather gooey. Still good, but not what you want. I saved them by putting them back into the oven for another 5 minutes or so and then let them cool down at room temperature in the pan.
I think spiced nuts would make an excellent gift for a nut-lover.