This recipe comes from Vegetarian Times Magazine. They have excellent recipes. I am not a vegetarian nor am I diabetic, but I love getting recipes from both sources. I figure it they keep me just a bit healthier than I would I have been if I did not do the healthy thing once in a while. The write up said “Crunchy and slightly sweet, these pecans make a great dessert treat.”  But how about crumbling these goodies over ice cream adding them to a store-bought butterscotch topping and spooning over plain sliced poundcake?

Ingredients

1 Tbs. butter or peanut oil
2 Tbs. dark corn syrup
1/2 tsp. salt
1/2 tsp. Watkins Organic Cinnamon
1/4 tsp. Watkins Organic Cayenne pepper
2 1/2 cups pecan halves
 
Directions

Preheat oven to 250F. Line rimmed baking tray with aluminum foil.
Melt butter in saucepan over medium heat. Stir in corn syrup, 1 tablespoon water, salt, cinnamon and cayenne. Remove from heat, add nuts and toss to coat. Spread nuts in one layer on tray.
Bake 15 minutes. Stir nuts, and continue baking, stirring and reversing trays every 15 minutes until nuts are crisp, 35 to 40 minutes total. Transfer nuts to large platter to cool. Will keep in airtight container up to 7 days.

Makes 2 1/2 cups

Find Watkins herbs and spices at http://www.watkinsonline.com/ryanes