Ingredients
2 cups whole pecans
1 cup sugar
2 1/2 tablespoons aleppo chile
1 tablespoon cinnamon
2 teaspoons kosher salt
Method
Sources
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Combine pecans, sugar, spices, and salt in a medium saucepan with 1/2 cup water. Bring to a boil over high heat, stirring constantly to keep pecans from burning. Boil while syrup turns thick and bubbles stack on top of each other. Sweep a wooden spoon around bottom of pan while syrup tightens; when spoon shows bottom of pan and syrup has reduced to a thin coating on nuts, quickly transfer to a sheet pan lined with aluminum foil and lubricated well with oil. Spread pecans out with wooden spoon to a thin, even layer. Let pecans dry before removing from foil with a spatula. Break apart large chunks and store in an airtight container in a cool, dry place. Pecans will keep for at least three months.