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Spicy Glazed Pecans
September 02, 2009

I've been looking for a sweet & spicy nut recipe that doesn't use butter or egg whites (so they'll keep longer)...and this one is really nice! I added 1/2 teaspoon salt and I'm glad I did. I cut the cayenne down to 1/4 teaspoon based on other reviews, but then it was barely detectable at all. Next time I will definitely add the full 1/2 teaspoon...and I'm not one for a lot of cayenne. I reduced the oven temp down to 325 degrees to try and avoid the burning that other reviews mentioned, but mine still burnt a bit on the bottom. Next time I'll lower it down to 300 degrees and check them at 12 minutes instead of 15. I also used parchment paper (not foil) and had no problem with the nuts sticking. I plan on making these again for holiday gift giving...Thanks!

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