Candied Chili Pecans


1/4 cup Torani Butter Pecan syrup

1 Tbsp. peanut oil

1/2 lb. pecan halves

1 tsp. sugar

1/2 tsp. cumin

1/2 tsp. chili powder

1/2 tsp. salt

pinch of cayenne


Preheat oven to 250 F. In a small saute pan, heat oil and Torani Butter Pecan syrup; add pecans. Cook over medium heat for about 5 minutes or until syrup has reduced and coats the nuts. Remove from heat and spread nuts out on a sheet of aluminum foil. Mix sugar, spices and salt together and toss with nuts. Bake for 45 minutes, until lightly golden and dry. Let cool and serve. Delicious as a snack with cocktails, or tossed in a salad.

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