When I have houseguests during the holidays, I always maintain some serving stations around the house.
These casual areas have bottles of wine (red/white) and snacks. This is one of my guests favorite snacks to nosh on, and with a dozen people in the house, I can go through about 10 cups of these a day.
I only have one good photo of these babies, but the recipe is fairly straightforward.
Place a rack in the middle position, and preheat the oven to 400f (205c).
Add the butter to a small saucepan, and melt over medium low heat until the foaming subsides.
Add the coconut sugar, cayenne pepper, and cinnamon to the melted butter and mix to combine.
Bring the mixture up to a simmer, as you continue to stir.
Chef’s Note: I love the added dimension of flavor that the coconut sugar gives to these pecans. You can, if you choose, substitute some (more traditional) dark brown cane sugar.
Chef’s Tip: If you are going to use dark brown cane sugar, then reduce the butter from three tablespoons, down to two.
Add the pecans and fold several times, until they are completely coated in the mixture.
Chef's Note: The recommended amounts of butter are only a place to start. Depending on the dryness of your sugar, you might need to add a bit more. The mixture should have the viscosity of a caramel sauce.
Spread the coated pecans out in a thin layer on a parchment-lined baking sheet.
Place in the preheated oven for 8 minutes.
Remove from the oven, and allow them to completely cool, about 30 minutes
Break apart the pecans, place on a serving dish, and then stand back. Enjoy.