Spiced Pecans
Ingredients
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1½ teaspoons salt
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½ teaspoon paprika
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¼ teaspoon cayenne pepper
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1 teaspoon ground cinnamon
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¼ cup light brown sugar
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4 tablespoons melted unsalted butter
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3 cups pecans
Tools
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whisk
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measuring cups
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measuring spoons
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spatula
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small bowl
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June Pan
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liquid measuring cup
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June Oven
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Preferences
Make the spice blend
In a medium bowl, combine the salt, paprika, cayenne and cinnamon.
1½ teaspoons salt
½ teaspoon paprika
¼ teaspoon cayenne pepper
1 teaspoon ground cinnamon
small bowl
measuring spoons
Make the spiced butter
Add the brown sugar and melted butter to the bowl. Whisk into a paste.
¼ cup light brown sugar
measuring cups
whisk
liquid measuring cup
4 tablespoons melted unsalted butter
Place the pecans on the June Pan
Pour the pecans on the June Pan so they are in a single layer.
June Pan
3 cups pecans
Season and coat the pecans
Pour the spiced butter mixture on top of the pecans. Stir the pecans on the June Pan until they are coated. Evenly spread the pecans on the June Pan.
spatula
Bake the pecans
Place the pecans on the middle shelf of the June Oven. June will notify you when the pecans are ready.
June Oven
Cool the pecans and serve
Remove from the pan from the June Oven. Use a heatproof spatula or wooden spoon to gently stir the pecans until they are coated. Cool completely before serving, or store the spiced pecans in an airtight container for up to 2 weeks.
