Awesome Pecans Recipes

Steps:

• Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
• With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
• Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.
• Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.

Steps:

• In a large skillet, warm honey over very low heat.
• Add chipotle powder and cumin. (I grind my own cumin from seeds in an old electric coffee grinder that I have reserved for spices. I find that freshly ground spices do make a difference in the taste of the final product.).
• Stir, until smooth and spices are well distributed.
• Add the nuts and continue over low heat, until all surfaces are well coated with the syrupy mixture.(about 10 minutes).
• Do not let the mixture boil or get too hot, but allow it to thicken somewhat from the thin syrup.
• Transfer nuts to a parchment lined cookie sheet (or other prepared surface), being careful to separate them, evenly, into a single layer.
• Bake at 275° F for about 30 to 40 minutes, or until they are toasted, but not caramelized.
• In a large bowl, mix the sugar and salt while the pecans are in the oven.
• When the pecans are done, and still very warm, add them to the bowl and toss with your hands. The warmth and the stickiness of the honey will allow the salt and sugar to coat them.
• Continue to gently toss until the pecans are cool and well coated with the sugar/salt mixture.
• Store in a glass jar with a tight lid.