So, when I came across this recipe that had a bit of a twist to it, I thought, hey, what the heck. Thus, I candied some more nuts! They was great... but I probably could have eaten the nuts without the salad! :)
In the future, I think I'm just gunna leave the salad making to the Pro's.
Sweet & Spicy Candied Pecans
Nonstick Vegetable Spray
3 TBSP Light Corn Syrup
1 1/2 TBSP Sugar
3/4 tsp. Salt
1/4 tsp. Freshly Ground Black Pepper
1/8 tsp. Cayenne Pepper
1 1/2 Cups Pecan Pieces
Preheat oven to 325 degrees. Spray baking sheet with cooking spray. Combine corn syrup and next 4 ingredients in a bowl. Stir together to blend. Add pecans and stir gently to coat. Transfer to prepared cooking sheet.
Bake pecans for 5 minutes. Using a fork, break up pecan pieces and then continue cooking until pecans are bubbly & golden brown, about 10 minutes. Transfer to a sheet of foil on the counter top. Use your fork & quickly separate the pecans that have been stuck together. Cool on foil. Use in your favorite salad, or store for up to 3 days in an airtight container.
***For this particular salad I used:
Granny Smith Apples
Hormel Bacon pieces
Thinly Sliced Purple Onions
Spinach, Baby Greens, Radichio
Crumbled Gorgonzola Cheese
Cranberry, Walnut, Gorgonzola Salad Dressing from Trader Joe's
& I would have used the pomegranate seeds I purchased but them seemed to have disappeared...