Best Recipe: Cinnamon Skillet Pecans

2 cups raw pecans
2 cups raw pecans

Cook’s notes: You can use pecans, almonds, cashews (or a mix of nuts) in this recipe. I’d also like to try these with the Chai Spice Mix. I like that this small-batch recipe only makes 2 cups of nuts, which is just enough to enjoy without being too tempting.

I made these pecans for a friend’s birthday, and this was her reaction: “Deliciously addictive. I love ‘em! Lots of flavors going on with slightly sweet at the beginning, then salty, and a little heat kick at the end…. I am enjoying these nuts tremendously. Thank you so much!”

Spice mix:
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice

2 Tablespoons unsalted butter
2 cups pecan halves
1 teaspoon sugar, plus a little more for sprinkling

Make the spice mix: Combine salt, pepper, cinnamon, cloves, and allspice in a small bowl.

Melt the butter in a 12-inch nonstick skillet over medium-low heat; stir in the the spice mixture. Stir in the pecans, and cook for 3 minutes.

Sprinkle the pecans with the sugar. Continue to toast the nuts, stirring often, until the color of the nuts deepens slightly, for a few more minutes (6 to 8 minutes total). Transfer the nuts to a bowl and sprinkle with a little more sugar. Spread the coated nuts on a plate to cool.

Adapted from The Frugal Girl (reduced sugar; reordered ingredients)