RED PEPPER-PECAN PRALINE CRUNCH

MAKES ABOUT 2 CUPS

1 cup sugar
½ cup water
1 cup pecan halves
2 teaspoons crushed red pepper flakes

Because the fumes from the red peppers can cause your eyes and nose to
burn, work in a well-ventilated kitchen.

Combine the sugar and water in a heavy medium saucepan. Place over
medium heat and stir until the sugar dissolves. Continue to cook until the
sugar turns light amber. Immediately remove from the heat and stir in the
pecans and red pepper flakes. The hot sugar will release the red pepper
oils, so be very careful to keep your face away from the pan. Stir vigorously
to coat each nut, then turn out onto a marble slab or greased nonstick
cookie sheet. Spread the nuts using 2 greased wooden spoons or spatulas,
separating the nuts as much as possible. When completely cool, use a heavy
knife to chop the nuts into ¼-inch pieces.