TOASTED PECANS

I received this recipe from my dear friend, Sarah, years ago and have been making them every year since.  In fact, they are now a tradition in our household.  I will be gifting my kids’ teachers with a bag of them for Thanksgiving.  They are terrific eaten alone, tossed over a salad, or on baked sweet potatoes!

INGREDIENTS

1 pound pecans, halved

3 Tbsp. melted butter

1/3 cup sugar, white

1 Tbsp. karo syrup

1 tsp. vanilla

½ tsp. salt

¼ tsp. pepper

½ tsp. cinnamon

½ tsp. allspice

¼ tsp. ground nutmeg

½ tsp. coriander

Mix together the melted butter, sugar, karo syrup, and vanilla.  Boil pecans in water for one minute.  Drain and put in a bowl.  Stir in the butter mixture and place pecans on a non-stick cookie sheet overnight at room temperature.  The following morning, bake at 300 degrees F for 40 minutes, stirring every 10 minutes.  When done, put pecans into a bowl.  Sprinkle spice mixture over pecans and stir.  Lay on cookie sheet again to cool completely.  Enjoy!