Charlie’s Art Teacher’s Orange-Cinnamon Pecans

Eight-year-old Charlie Steinberg, the son of our friends Nancy Olin and Steve Steinberg, brought a little cellophane bag of my pecans to his art teacher who thanked me by offering this recipe.

Makes 1 cup.

1 cup lightly toasted pecan halves
1 tablespoon frozen orange juice concentrate
¼ teaspoon ground cinnamon
2 tablespoons sugar
¼ teaspoons kosher salt

1. Line a baking sheet with parchment paper.

2. Place all the ingredients in a medium-size bowl and toss until the nuts are well coated.

3. Transfer the nuts to the prepared sheet and arrange in a single layer. Set aside overnight, until the nuts have dried.

Not just for snacking: Great for adding to salads, these are also terrific added to granola, trail mix, or dried fruit mixtures.

From Party Nuts! 50 Recipes for Spicy, Sweet, Savory, and Simply Sensational Nuts That Will Be the Hit of Any Gathering (The Harvard Common Press, 2002)