Great for parties or when you're just feelin' a lil snacky
Wanting to amp up some plain pecans for snacking, parties, or gifting? Seasoning and toasting fresh pecan halves are ridiculously easy and so, so tasty. Today, right here, I'll give you TWO recipes. One sweet with a little spice, and once spicy. As with a lot of recipes, feel free to play with your spices and flavors if you like. I do it all the time. Feel free to sub the pecans out for walnuts or whatever you desire.
I made some of the spicy blend for one of my sons, and as the recipe sits, Tabasco isn't quite spicy enough for him. I added about a teaspoon of Blair's After Death sauce to it, which is a blend of Habanero, Cayenne, and Lord knows what else. it sets your nose hair on fire to smell it.
The point is these recipes are great as they are, but give you the freedom to adjust to your taste. These recipes are also easy to double and half as needed.
Sweet Ancho Chile Pecans
4 Cups Pecan Halves (unsalted and raw)
3 Tablespoons melted Butter
1/4 Cup Light Brown Sugar, packed
1 Tablespoon Maple Syrup
1 1/2 Teaspoons Ancho Chile Powder
1 Teaspoon Water
1/2 Teaspoon Salt
1/2 Teaspoon Paprika
Pinch of Cayenne or Chipotle Powder (optional)
Preheat oven to 300 degrees F. Line a 13x9x2 (half-sheet) baking pan with foil. Spray very lightly with cooking spray.
Place pecans in large mixing bowl and set aside. Melt butter in a small saucepan over medium heat. Add in brown sugar, maple syrup, water, and spices. Stir constantly until mixture begins to bubble. This is when the brown sugar has fully melted and will produce shiny, crunchy nuts. If you don't heat the coating mixture to this stage, it will foam and become dull and grainy in the oven. Not attractive or as tasty. Pour mixture over pecans and stir to coat well.
Spread in one even layer onto baking pan. Roast in oven for 20 minutes, stirring at the halfway point to prevent burning and ensure even toasting. Remove from oven and allow to cool completely. As they cool, the coating will dry. Break up any pieces that have stuck together and store in a plastic bag or covered container.
Store at room temperature for up to two weeks or freeze for up to a month.
Spicy Pecans
6 Cups Pecan Halves (about 24 oz)
1/2 Cup (1 stick) Unsalted Butter (melted)
4 Teaspoons Tabasco (or other hot sauce)
2 Teaspoons Worcestershire Sauce
1 1/2 Teaspoons Sea Salt
1 1/4 Teaspoons Garlic Powder
Preheat oven to 300 degrees F. Line a 13x9x2 (half-sheet) baking pan with foil. Place oven racks in the top and middle positions if roasting all at one time. If roasting half at a time, leave rack in the middle position.
Place pecans in large mixing bowl and set aside. Combine all seasoning ingredients in a small mixing bowl whisk together. Pour mixture over pecans, tossing to combine.
Evenly distribute coated pecans onto the two lined trays and spread into single layers.
Roast in oven for 20 minutes, stirring at the halfway point to prevent burning and ensure even toasting.
Transfer to a paper towel-lined pan to cool.
These also store at room temperature for up to two weeks or freeze up to a month.
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