Yields: 8 oz.
1 cup Pecans
½ cup Granulated Sugar
⅛ tsp Cayenne Pepper
½ tbsp Cinnamon
1 tsp Nutmeg
In a saucepan mix sugar and just enough water to mix the sugar up without it sticking to the pot.
Heat up the sugar mixture on medium-high heat until it reaches around 250 degrees, or just before it starts to turn caramel around the edges.
Pour in the pecans and stir with a wooden spoon, removing it from the heat and back on again as needed until the pecans are evenly coated with the crystallized sugar.
Transfer the pecans quickly to a stainless steel bowl and toss with the spices until evenly coated. You can add more or less of each to taste.
Lay them out on a sheet tray to cool. Store in an air-tight container after they cool for up to a couple of months.