- Katherine M.
Line a baking sheet with parchment paper or Silpat.
To a pan, add 3 tbsp. dark brown sugar, ½ tsp. cinnamon, ⅛ tsp. cayenne pepper, ¼ tsp. smoked paprika, ¼ tsp. vanilla extract, ¼ tsp. sea salt and 1 tbsp. water. Mix and turn on MEDIUM heat.
Allow sauce to bubble for 1-2 minutes, then add 1 cup pecans. Stir them around until each is thoroughly coated in the sauce.
Pour pecans onto the parchment in 1 layer. Do your best to spread them out a bit. Refrigerate them for 20 minutes to harden them. Once cooled, pull any apart that are stuck together with your fingers.
Add to your favorite Thanksgiving side dishes!