Candied Pecans With Aleppo Recipe

• 2 cups whole pecans
• 1 cup sugar
• 2 1/2 tablespoons aleppo chile
• 1 tablespoon cinnamon
• 2 teaspoons kosher salt

1. Combine pecans, sugar, spices, and salt in a medium saucepan with 1/2 cup water. Bring to a boil over high heat, stirring constantly to keep pecans from burning.
2. Boil while syrup turns thick and bubbles stack on top of each other. Sweep a wooden spoon around bottom of pan while syrup tightens; when spoon shows bottom of pan and syrup has reduced to a thin coating on nuts, quickly transfer to a sheet pan lined with aluminum foil and lubricated well with oil. Spread pecans out with wooden spoon to a thin, even layer.
3. Let pecans dry before removing from foil with a spatula. Break apart large chunks and store in an airtight container in a cool, dry place. Pecans will keep for at least three months.

pecans, sugar, aleppo chile, cinnamon, kosher salt

Taken from www.seriouseats.com/recipes/2010/07/candied-pecans-with-aleppo-recipe.html (may not work)