Directions

1. 1

   Heat the oven to 350°F. Grease 2 large baking sheets with about 1 Tbsp. of the butter each.

2. 2

   Melt the remaining butter in a large skillet over medium heat. Stir in the Spiced Vanilla Bean Sugar, water, Fine Pink Himalayan Sea Salt, Coarse Black Malabar Pepper, and Chinese Five Spice. Stir until the sugar dissolves and the mixture is smooth. The Springs Seasoning works in place of the Chinese Five Spice for a more savory, herb-forward version.

3. 3

   Add the pecans and cook, stirring often, until the syrup thickly coats the nuts, about 5 min.

4. 4

   Tip the nuts onto the prepared baking sheets and spread into a single layer. Bake for about 10 min., until deeply golden and fragrant.

5. 5

   Cool completely on the sheets, then break apart any clusters. Makes 3 cups.

6. 6

   Lovely as a snack, scattered over a salad with apples and blue cheese, or packed into small jars as a hostess gift.