↓ CANDIED SPICED PECANS

Spiced candied pecans make a delicious garnish on tossed salads (made with robust greens such as romaine, spinach or watercress), dressed with a simple oil-and-vinegar dressing. For extra interest, add a little crumbled blue cheese or goat cheese and sliced fruit, such as apples, pears or oranges. They also make a wonderful snack or cocktail nibble.

Yield: 1 1⁄4 cups

INGREDIENTS

1⁄4 cup granulated sugar 1 teaspoon kosher salt

3⁄4 teaspoon coarsely ground black pepper

11⁄4 cups pecan halves

PROCEDURE

1. In a small bowl, combine sugar and pepper. Set it next to the stove, along with a rimmed baking sheet and spatula.

2. In a wok or deep skillet, heat 11⁄4 cups pecan halves, about 1 minute on medium-high heat, tossing occasionally. Add half of sugar mixture and stir constantly until sugar melts, about 1 minute. Add remaining sugar mixture and stir constantly until sugar melts. Immediately turn nuts onto baking sheet. When cool enough to handle, break nuts apart and cool completely. Store airtight at room temperature. They will keep 1 1⁄2 weeks.

PHOTO BY CURT NORRIS Candied pecans can be used as a garnish for salads but also make a wonderful snack or cocktail nibble.