Five-Spice Pecan

Name: Five-Spice Pecan
Yield: 4 servings
Ingredients: 1 4 teaspoons vegetable oil; 1 2 tablespoons plus 1 teaspoon dark brown sugar; 1 4 teaspoons water; 1 1 1/2 teaspoons five-spice powder; 1 1/4 teaspoon ground cumin; 1 1/4 teaspoon freshly ground black pepper; 1 2 cups pecan halves; 1 1/4 teaspoon kosher salt

From the kitchen of Carly

Warm spiced pecans that balance five-spice's floral heat with cumin's earthiness and brown sugar's molasses sweetness. Toasted until crisp and glossy, they're the perfect snack for when you need something savory, complex, and gone in minutes.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

14 teaspoons vegetable oil
12 tablespoons plus 1 teaspoon dark brown sugar
14 teaspoons water
11 1/2 teaspoons five-spice powder
11/4 teaspoon ground cumin
11/4 teaspoon freshly ground black pepper
12 cups pecan halves
11/4 teaspoon kosher salt

Instructions

Heat oven to 350°. In a medium saucepan, warm 4 teaspoons vegetable oil over medium-low heat. Add 2 tablespoons plus 1 teaspoon dark brown sugar, 4 teaspoons water, 1 1/2 teaspoons five-spice powder, 1/4 teaspoon ground cumin and 1/4 teaspoon freshly ground black pepper; stir until sugar dissolves and mixture bubbles. Add 2 cups pecan halves; cook, stirring, until pecans are thickly coated, about 3 minutes. Spread evenly on a baking sheet lined with parchment paper; sprinkle with 1/4 teaspoon kosher salt. Bake until fragrant and crisp, 8 to 10 minutes. Cool completely.