Unlike most sweetened pecans, the sugar in these is brown which results in a nut that is wonderfully crunchy. Pair these with well fruited white wines like a New Zealand or Australian Sauvignon Blanc or Alsatian whites.
Include these on a cheese plate with thinly sliced cured meats, berries and mixed green and black olives. For a savory addition, sprinkle on caramelized or grilled onions or toss into salads with mixed greens and leftover grilled pork or chicken. For a sweet addition, mix into vanilla, coffee or chocolate ice cream. For true decadence, drizzle with caramel sauce laced with rum.
This is a great vehicle for experimenting with different chili powders
- 4 cups raw pecan halves
- ¼ cup unsalted butter, melted
- 1 heaping tablespoon chili powder
- ½ cup light brown sugar
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Place the pecans and butter in a large bowl and toss until the nuts are well coated.
- Add the chili powder and brown sugar and toss again.
- Transfer to the prepared sheet and arrange in a single layer.
- Place in the oven and bake until the nuts are lightly browned, about 20 minutes.
- Immediately loosen the nuts with a spatula and set aside to cool.