How many glazed nut recipes do I need to have? Well, I guess the answer is that as long as they can be very unique recipes, there is no limit. We sipped on Bourbon last night, along with these fabulous Pecans. The pepper provided a flavorful and gentle heat that was very pleasing, and the sweetness was seductively mild with the addition of the Kosher salt....I used "Grade B" Maple syrup by the way. In our little family, we like when glazed nuts are deeply toasted, and not a bit tacky from the glaze. I made half the recipe, and baked 10 minutes, stirred, baked 10 more minutes, stirred, and then a final 5 minutes. Additionally, when the nuts were done baking, I turned off the oven, opened the door for maybe 3 minutes to let out a goodly amount of the heat, and then I closed the oven door to let the nuts dwell until completely cool. The resulting Pecans were toasted throughout, shatteringly crisp, and so flavorful. A keeper of a recipe for sure, not to mention that they would make a phenomenal gift, as they are so unique.
I found these to be a little mild and lacking in flavour, however I accidentally used a pound of pecans, not 8 ounces as specified in the recipe. Perhaps with less pecans the flavour would be more pronounced. Not the best spiced pecan recipe I've made, probably won't make again.