Candied Pecans are always a top favorite, especially for spooky season!
6 tbsp brown sugar
1 1/2 tsp ground cinnamon
1/2 tsp fine sea salt
Pinch cayenne pepper, optional
1/2 tsp vanilla extract
1 1/2 tbsp water
2 tsp orange zest, optional
2 cups (6 oz) Dickey Farms pecan halves
Line a baking sheet with parchment paper or a silicone baking mat.
Add brown sugar, cinnamon, salt, cayenne, vanilla, water, and the orange zest to a medium skillet. Place the skillet over medium heat and cook, stirring often until the brown sugar melts into a bubbling sauce, about 1 minute.
Stir in the pecans so that the brown sugar coats them. Cook, stirring the entire time, until the pecans look candied and smell nutty, 2-3 minutes. As the nuts heat up in the pan, the sauce will slowly coat them and become shiny. Watch closely as the nuts cook so that they do not burn.
Transfer the candied pecans to the prepared baking sheet and spread into one layer. Allow the pecans to cool down, then break them up before serving.
Store cooled candied nuts in an airtight container. They will last at room temperature for 1 week, in the refrigerator for a few weeks, and a month in the freezer, if not longer.