Candied Pecans
 This candied pecans recipe is an absolute must for the holidays! Sweet, salty, and crunchy nuts are perfect for serving with cocktails and appetizers, topping salads, or just snacking by the handful. Ingredients ½ cup Confectioners' sugar ¾ teaspoon kosher salt ½ teaspoon cayenne pepper 4 teaspoons water 2 cups pecans ½ cup Confectioners' sugar ¾ teaspoon kosher salt ½ teaspoon cayenne pepper 4 teaspoons water 2 cups pecans Instructions Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with parchment paper. In a medium bowl, whisk together the Confectioners' sugar, kosher salt, cayenne pepper, and water. Add the pecans to the sugar mixture and stir until the nuts are evenly coated. Transfer the pecans to the prepared baking sheet and arrange in a single layer. Do your best to make sure the nuts are evenly spread out (if they are clumped together, they won't cook evenly). Scrape out every last bit of glaze from the bowl and drizzle over the nuts. Bake for 10 to 12 minutes, until the pecans are caramelized and the caramel on the baking sheet is a rich brown color but not burnt. (The nuts around the edges will darken first; watch closely so they don't burn.) Immediately slide the parchment off of the hot baking sheet and allow the pecans to cool completely on the countertop (this stops the cooking process and prevents the nuts from burning). Once cool, remove the pecans from the parchment, breaking apart any clusters if necessary, and store in an airtight container for up to two weeks. Note: If the nuts are sticky after cooling, that means they are a bit undercooked. Pop them back in the oven for a few minutes and let cool again. Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with parchment paper. In a medium bowl, whisk together the Confectioners' sugar, kosher salt, cayenne pepper, and water. Add the pecans to the sugar mixture and stir until the nuts are evenly coated. Transfer the pecans to the prepared baking sheet and arrange in a single layer. Do your best to make sure the nuts are evenly spread out (if they are clumped together, they won't cook evenly). Scrape out every last bit of glaze from the bowl and drizzle over the nuts. Bake for 10 to 12 minutes, until the pecans are caramelized and the caramel on the baking sheet is a rich brown color but not burnt. (The nuts around the edges will darken first; watch closely so they don't burn.) Immediately slide the parchment off of the hot baking sheet and allow the pecans to cool completely on the countertop (this stops the cooking process and prevents the nuts from burning). Once cool, remove the pecans from the parchment, breaking apart any clusters if necessary, and store in an airtight container for up to two weeks. Note: If the nuts are sticky after cooling, that means they are a bit undercooked. Pop them back in the oven for a few minutes and let cool again. Nutrition Information Powered by Per serving (8 servings) Serving size: 1/4 cup Calories: 217 Fat: 20 g Saturated fat: 2 g Carbohydrates: 11 g Sugar: 8 g Fiber: 3 g Protein: 3 g Sodium: 178 mg Cholesterol: 0 mg Per serving (8 servings) Serving size: 1/4 cup Calories: 217 Fat: 20 g Saturated fat: 2 g Carbohydrates: 11 g Sugar: 8 g Fiber: 3 g Protein: 3 g Sodium: 178 mg Cholesterol: 0 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.