One of the problems associated with making these is that you've got to refrain from eating them while they're cooling. They're so addictive that once you start, you want to keep eating until you look down and they're all gone. So, make sure you make enough.
This makes a fairly hot, spicy, nut. If you're making them for a party, I would only use 1 Tablespoon of Butt Kickin' Blacken. I've tried it with Jamaican Jerk, and my SouthWest Blends, and the nuts come out just as good.
Besides serving these in a small bowl to pick at during a party, you could use them in as part of a salad.
1. Pre-Heat the oven to 350 degrees.
2. Bring 2 cups water to a boil, add the pecans, and boil for 3 minutes.
Bet ya can't eat just one?
5. Place them on a sheet pan lined with parchment paper and bake at 350 degrees for 18 minutes. Be sure to stir them after about 8. You'll know when they're done because you should just start to smell them. Be careful because that smell is of the pecans toasting, if you let them go too long, they'll start to burn. You've got to get them to this point in order for the sugar to crystallize and not be sticky to the touch after they cool. This will make for a slightly crispy pecan. If you would like them a little softer, cook them for only 15 minutes, but they might end up being just a little bit sticky after they cool.