2 C pecan halves
2 TBS butter
1/4 C light brown sugar
1/2 tsp Chipotle Powder or Chimayo Chile Powder from Chimayo, New Mexico
1/2 tsp salt
1/2 tsp ground cinnamon
Heat pecans in a dry cast iron skillet over medium heat, stirring until the edges begin to brown, about 4 minutes.
Remove pecans from the skillet.
Place the hot skillet over heat again, add butter and melt it.
Stir in sugar, chile powder, salt and cinnamon, until the sugar melts completely.
Add pecans and stir for about 2 minutes until they're glazed and golden brown.
Transfer to a sheet pan lined with parchment paper and separate the pecans with a fork, the glad will be very hot.
Cool until the glaze has completely cooled and hardened.
Stor in an airtight container at room temperature.
Peace in the Kitchen!