1 Tablespoon cooking oil
2 Cups pecan halves
1/2 Teaspoon coarse salt
Grated zest of one orange
Dried red pepper flakes or ground cayenne pepper to taste
2 Tablespoons sugar
Line a cookie sheet with parchment paper or foil. Heat the oil in a heavy frying pan over medium heat. Add the pecan halves and toss to coat them evenly with oil. Sprinkle salt, orange zest and pepper flakes or cayenne over nuts and stir to mix well.
Stirring constantly, sprinkle sugar (about a third at a time) over the nuts. As the sugar browns and glazes, some of the nuts may stick to the spoon. Use a second spoon to break them off. Continue to stir and break nuts apart until all of the sugar has turned to glaze, about 5 minutes. Turn the glazed nuts out onto the prepared cooking sheet. Cool and serve or store in an airtight container Makes about 2 cups.
Bacon Chestnut Curls
Fresh Crabmeat with parmesan cheese in a tangy dressing with lemon. This is perfect for a formal dinner served in courses. It is beautiful if served in individual shell shaped dishes.