Crack Nuts

Ingredients

• 50g Icing Sugar 
• Pinch of Sea Salt 
• 1/2 tps Cayenne Pepper
• 4 tps Water
• 220g Pecans

METHOD

1. Preheat the oven to 180° and line a baking tray with baking paper.
2. In a medium bowl, mix together the icing sugar, sea salt, cayenne pepper, and water. Add the pecans to the sugar mixture and stir until the nuts are evenly coated.
3. Transfer the pecans to the prepared baking tray and arrange evenly. Do your best to make sure the nuts are evenly spread out (if they are clumped together, they won’t cook evenly). 
4. Scrape out every last bit of glaze from the bowl and drizzle over the nuts. Bake for 10 to 12 minutes, until the pecans are caramelized and the caramel on the baking sheet is a rich brown color. (The nuts around the edges will darken first; watch closely so they don’t burn.)
5. Once out of the oven immediately slide the parchment off of the hot baking tray and allow the pecans to cool completely (this stops the cooking process and prevents the nuts from burning). 
6. Once cool, remove the pecans from the parchment, breaking apart any clusters if necessary, and store in an airtight container for up to two weeks.
7. If the nuts are a little sticky after cooling, they are a bit undercooked. Pop them back in the oven for a few minutes and let cool again.
8. Bon Appétit.