By Marilyn Markel for Island Eye News
Just in time for fall these sweet and spicy morsels keep for weeks. Enjoy them on a cheese plate, tossed on green salad or even as a garnish for sweet potatoes or pumpkin pie!
1 lb whole walnuts
1 – 1 1/2 pack habanero sugar (about 1/4 cup)
1/2 cup powdered sugar
1 tsp fleur de sel
- Preheat oven to 350 degrees.
- Bring a medium pot of water to a boil. Blanch walnuts in boiling water for 1 minute. Drain thoroughly.
- In a large bowl combine sugars and salt. Toss pecans with sugar mixture and stir until evenly coated. Pour mixture onto an oiled pan or a pan lined with a silpat.
- Bake for 30 minutes stirring every 10 minutes until lightly browned all over. Cool completely and store in an airtight container.
Marilyn Markel is the General Manager of The Spice and Tea Exchange in Charleston, a gourmet spice and tea shop that inspires her cooking on a daily basis. One of the top culinary instructors in the South, Marilyn has pursued her passion for teaching in Atlanta, Georgia; Dallas, Texas; Chapel Hill, North Carolina; and the Charleston, South Carolina, area where she now resides. The Georgia native has taught countless classes on all aspects of cooking and served as culinary director for several schools. She is the author of Southern Breads cookbook by Arcadia Publishing. Marilyn has been a member of Les Dames d’Escoffier, Southern Foodways Alliance and International Association of Culinary Professionals (IACP). Her work has appeared in the Charleston Post and Courier, Island Eye News among other newspapers, and the magazine Edible Piedmont, and she was featured in the documentary Pimento Cheese, Please, produced by the Southern Foodways Alliance.