Posted: 12/13/2015 5:29:46 PM EDT
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Dillo Pecans
For Christmas, a popular treat is Alton Brown's Spicy Pecans recipe (original here). We wondered, "How about using Dillo Dust instead?" 
This is Alton's recipe and instructions, but instead of the cumin and cayenne (which can make these damn near radioactive if you're not careful) Dillo Dust is substituted, and the brown sugar is reduced somewhat. Makes them warmly addictive instead of five-alarm. Ingredients: 1 teaspoon kosher salt 3 tablespoons Dillo Dust 1/2 teaspoon ground cinnamon 1/2 teaspoon dried ground orange peel 1/2 teaspoon smoked paprika 1 pound pecan halves 4 tablespoons unsalted butter, cut into small pats 1/4 cup packed brown sugar (like Alton says, dark is better.) 3 tablespoons water Shooters.. To the Line! Line a clean counter with a piece of parchment paper or foil at least 20 inches long. (You can use foil, but paper is better- foil won't release as well.) Mix the Dillo Dust, cinnamon, smoked paprika and orange peel together in a small bowl and set aside. Place the nuts in a 10-inch cast iron skillet and set over medium heat. Cook, stirring frequently with a large wooden spoon or spatula for 4 to 5 minutes or until the pecans begin to brown and release their roast aroma. Stir in the spices until just fragrant (15-30 seconds) then add the butter pats and stir to melt. Follow that with the sugar. When thoroughly mixed add the water. Stir 2 to 3 minutes or until the sugar has completely melted and the nuts look glazed. Sprinkle over with the kosher salt and remove from heat. Spread the nuts evenly onto the parchment or foil so that they don't dry in clumps. If you're really a dust freak, LIGHTLY dust a little more before they dry. Don't go overboard! Cool completely before transferring to an airtight container for storage. Although the nuts can be stored at room temp for up to three weeks or frozen (tightly wrapped) for up three months, odds are good they won't last more than a day or two. You'll see. 
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| Made a couple batches today. They are salty and sweet and delicious, if a little messier than I expected. And only the batch that got the light dusting on the parchment paper were remotely "warm". I might need to make a run at the original recipe, then try a mix of the two. |