Thursday, March 28, 2013

Sweet Chile Pecans

Sweet Chile Pecans
I stopped by my friends, Rick and Jan Strole's house the other day.  Rick was kind enough to help with a project that Kathy is working on.  We needed some wood work and Rick is quite talented in that area.    
While there Rick offered some sugar /spiced pecans that Jan had made.  They were delicious but I suggested the addition of chile powder or cayenne pepper.  I thought I'd share my recipe with you.
Prep/Cook Time: 25 minutes

    A delicious substitute for croutons.
1/4 C sugar
1/2 TSP salt
1 TSP Mild New Mexico Red Chile or paprika (Toss in a little Cayenne if you like them hot)
2 TSP canola oil (or any neutral flavored oil)
1 C whole pecans

1. In a mixing bowl add together half of the sugar, the salt and spices, mix well.
2. In a large heavy frying pan heat the oil. Lightly brown the nuts stirring constantly until they release their fragrance (about 2 minutes, be careful they will burn very quickly).
3. Sprinkle in the remaining sugar, shaking the pan constantly to keep the nuts from burning. When the sugar melts and caramelizes stir well and remove from heat.
4. Immediately toss the nuts in the sugar and spice mixture separating them with two forks to avoid burning your fingers. (Remember if the sugar cools down it will set.)
5. Once cooled down, they will keep for 2 weeks in airtight container.
   Makes 1 cup

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