These sweet and spicy pecans have a crunchy mahogany coating of caramelized sugar, and cayenne pepper. They’re a great all-purpose candied nut recipe to use in salads and side dishes, and also wonderful eaten plain, by the handful, and it is very additive…….be careful!
Serving Suggestion – This Spicy Candied pecans is a great add-on to several salads:
- Candied Pecan and Strawberry Salad
- Spinach Salad with Mango and Candied Pecans
- Arugula Apple-Beet Candied Pecan Salad
- Spinach Salad with Candied Pecans, Pears, and Blue Cheese
Cooking time: 1/2 an hour
- 1/2cups white sugar
- 1 cups pecans
- Pinch of sea salt
- Pinch of cayenne pepper
- 2 teaspoon of unsalted butter
- In a dry pan – pre-heat (thick bottom), toast the pecan in medium heat for 10 minutes. Set aside for later use
- How to season your pan – Clean you pan with a paper towel, pour a teaspoon of oil and use a paper towel to spread the oil all the pan and wipe the excess away.
- Add ½ of sugar to the already seasoned pan. Gently stir with a spoon to ensure that the sugar is completely dissolved before it comes to a boil.
- Let it go for approximately 10 minutes under medium heat – you are looking for a nice amber color and slow bubbling. Add a few drops of vanilla extract and 2 teaspoons of butter. Use a whisk to quickly blend the mixture together.
- Turn off the heat.
- In the pan, add your pecans and toss well. While tossing, add a pinch of salt and a pinch of cayenne pepper.
- Slide the entire content to a non-stick cookie sheet and use two forks to separate the pecans as much as you can.
- Let it cool down for an hour and the Spicy Candied Pecans is now ready. You might need to further separate the pecans as they might still stick to each other.
- Serve with a salad, a dessert or just on their own.