By: Jennifer Segal
Sweet, Spicy & Salty Candied Pecans
½ cup confectioners’ sugar
¾ teaspoon kosher salt
½ teaspoon cayenne pepper
2 cups pecans
Pre-heat Wolf oven on the Bake mode at 350°. Line a baking sheet with parchment paper. In a medium bowl, whisk together the confectioners’ sugar, kosher salt and cayenne pepper. Add the pecan to the sugar mixture, along with 4 teaspoons of water. Stir until the sugar is dissolved into a sticky glaze. (If the mixture is still too powdery after stirring for a while, it’s okay to add a few drops of water--just don’t add too much!)
Transfer the pecans to the prepared backing sheet and arrange in a single layer. Scrape out every last bit of glaze from the bowl and drizzle over the nuts. Bake for 10-12 minutes, until the pecans are crusty on top and caramelized and golden on the bottom. Immediately slide the parchment off of the hot baking sheet and allow the pecans to cool completely on the countertop. Once cool, remove the pecans from the parchment, breaking apart any clusters if necessary and store in an airtight container.