The quick-and-easy skillet recipe for Sweet and Spicy Pecans is a great last-minute present for the hostess or to nosh on them all by yourself.
A few weeks ago I went to a pop-up market featuring exclusive made in US brands. Strolling and tasting my way through this market, I stopped by a booth offering all kinds of roasted pecans. I love everything with nuts and I had to try a few of their samples. Talking to the vendor, she mentioned I should also taste her sweet and spicy pecans because they were hands down the best of all. Of cause, I had to… Suddenly my mouth was on fire and I loved it.
That day I left the market with a decent supply of sweet and spicy pecans and I went through all of them in no time. Fortunately, they are quite easy to make at home, the tricky part is to hide them from myself.
Sweet and spicy pecans are excellent to have on hand when entertaining. They are my favorite, but the most dangerous cocktail snack. I prefer to nosh on them all by myself. Sometimes I am even able to share them or wrap them up as gifts.
sweet and spicy pecans
If you are a salted peanut kind of guy, you will be surprised. These sweet and spicy pecans are not your regular nuts. At first, they are toasted in butter, which turns them into a very rich and crispy goodness. I am very excited about the sweet and salt combination, this is the next thing I experience. And then I realize the burning from the cayenne pepper, but in a good way.
- 400g / 14 oz. pecan halves
- 3 Tbsp. unsalted butter
- ¾ tsp. fine sea salt
- ½ tsp. cayenne pepper
- 3 Tbsp. light brown sugar
- 2 Tbsp. maple syrup or honey
- 3 Tbsp. water
- ½ tsp. ground cinnamon (optional)
- Line a baking sheet with parchment paper, set aside.
- Add pecans and butter to a large heavy bottomed pan over medium-low heat. Stir until butter melts. Cook for further 3-4 minutes, the pecan will brown and smell toasted. Stir pecans frequently for even toasting.
- Add remaining ingredients and toss or stir continuously as the sugar begins to melt, making sure to coat pecans evenly. Be careful to remove pecans from the heat before they become too dark.
- Pour onto a baking sheet lined with parchment paper to cool. Separate pecans with two forks. Allow to cool completely before serving or storing in an airtight container for at least one month.