• 2 tablespoons unsalted butter

  • 3 cups pecan halves

  • ½ cup light brown sugar

  • 1 teaspoon paprika

  • 2 teaspoons pure chile powder

  • 1 tablespoons ground cumin

  • ¼ cup cider vinegar

  • salt to taste


Preheat the oven to 350 degrees.

In a large skillet, melt the butter over medium heat.  Add the pecans and sauté until lightly browned, about 3 minutes.  Add the brown sugar and cook until lightly caramelized.  Stir in the paprika, chile powder and cumin.  Add the vinegar and cook until all the liquid has evaporated; season with salt.

Spread the pecans on a cookie sheet and bake in the oven until crisp, about 3 to 5 minutes. Remove from oven and let cool completely.