“this recipe came from one of my family cook books.from my cousin sandy.i havent tried them yet,but they sound good.”
READY IN:
28mins
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. preheat oven to 350 degrees.
  2. place rack in center of oven.
  3. spread pecans in a large roasting pan.
  4. bake until lightly toasted,about 8 minutes.
  5. combine the corn and maple syrups.
  6. pour over the nuts.
  7. toss to coat well.
  8. bake stiring occasionally,untillthe nuts have absorbed most of the syrup.
  9. (about 10 minutes) mix the sugar,cumin,paprika,chili powder,salt and cayenne.
  10. pour over the nuts in a bowl.
  11. toss gradually,adding the sugar mixture untillthe nuts are coated with the sugar.
  12. cool slightly and break apart any nuts that stick together.
  13. pour onto a baking sheet and cool completly.
  14. store in a air tight container.
  15. can be kept at room temp for up to 1 week.

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