Recipe: Spicy Texas Pecans (using Splenda, chile powder, and cumin)

SPICY TEXAS PECANS

Salt to taste
2 tablespoons unsalted butter
3 cups pecan halves
1/4 cup SPLENDA Sugar Blend for Baking
1 teaspoon paprika
2 teaspoons pure chile powder
1 tablespoon ground cumin
1/4 cup apple cider vinegar

Preheat oven to 325 degrees F.

Melt the butter in a large skillet over high heat. Add pecans and saute until lightly browned, about 3 minutes.

Add the SPLENDA Sugar Blend for Baking and cook until caramelized, about 3-5 minutes, stirring constantly.

Stir in the paprika, chili powder and cumin. Add the vinegar and cook until all the liquid has evaporated; season with salt (optional).

Spread the pecans on a cookie sheet and bake in the oven until crisp, about 3 minutes.

Recipe by: Stephan Pyles - Dallas; Dragonfly Restaurant, Hotel Zaza
Source: SPLENDA, McNeil Nutritionals, LLC