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1
In a large skillet, warm honey over very low heat.
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2
Add chipotle powder and cumin.
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3
(I grind my own cumin from seeds in an old electric coffee grinder that I have reserved for spices.
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4
I find that freshly ground spices do make a difference in the taste of the final product.
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5
).
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6
Stir, until smooth and spices are well distributed.
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7
Add the nuts and continue over low heat, until all surfaces are well coated with the syrupy mixture.
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8
(about 10 minutes).
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9
Do not let the mixture boil or get too hot, but allow it to thicken somewhat from the thin syrup.
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10
Transfer nuts to a parchment lined cookie sheet (or other prepared surface), being careful to separate them, evenly, into a single layer.
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11
Bake at 275 F for about 30 to 40 minutes, or until they are toasted, but not caramelized.
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12
In a large bowl, mix the sugar and salt while the pecans are in the oven.
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13
When the pecans are done, and still very warm, add them to the bowl and toss with your hands.
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14
The warmth and the stickiness of the honey will allow the salt and sugar to coat them.
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15
Continue to gently toss until the pecans are cool and well coated with the sugar/salt mixture.
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16
Store in a glass jar with a tight lid.
