Recipe information
Yield
makes 1 cup
Ingredients
Nonstick vegetable spray
1/4 cup light-brown sugar
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 cup pecans
Pinch cayenne pepper
Preparation
Place a 12-inch square of foil on a baking sheet, and spray the foil with nonstick vegetable spray. Heat the brown sugar, olive oil, and balsamic vinegar in a large skillet over medium heat, stirring, until the sugar melts and the mixture bubbles. Add the pecans and the cayenne, and stir until the nuts are well coated. Transfer the nuts to the foil, spreading them out, and allow them to cool completely (they will harden and dry).
From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.
Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.
Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.
