Prep Time 15 min
Cook Time 30 Min
Servings 2
Difficulty Easy

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 2 cups pecan halves
  • 3/4 cup water
  • 1 1/2 cups sugar
  • 2 tbsps. Crisco® Pure Canola Oil
  • 1 tsp. vanilla extract
  • 1 tsp. coarse salt
  • 1 tsp. ground cinnamon
  • 1/4 tsp. cayenne pepper

Directions

  • Step 1

    HEAT oven to 325°F. Line baking sheet with foil. Coat with no-stick cooking spray.

  • Step 2

    COMBINE nuts, water and sugar in large saucepan. Bring to a boil over medium heat, stirring occasionally. Boil and stir 5 minutes. Carefully remove nuts with slotted spoon. Spread on prepared baking sheet in a single layer.

  • Step 3

    BAKE 10 to 13 minutes or until lightly browned. Remove from oven and place in large bowl, breaking apart any that are stuck together. Drizzle with oil and vanilla.

  • Step 4

    MIX together salt, cinnamon and cayenne pepper in small bowl. Sprinkle over nuts. Toss to evenly coat. Return to baking sheet.

  • Step 5

    BAKE 10 minutes or until browned and crisp. Cool completely. Store in an airtight container for up to 2 weeks.

Serving size
(1/8 of recipe)

  • Calories 350
  • Calories from Fat190g
  • Total Fat 22g
  • Saturated Fat 2g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 240mg
  • Potassium 0mg
  • Total Carbohydrates 42g
  • Dietary Fiber 3g
  • Sugars 39g
  • Protein 2g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet