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Sweet-and-Smoky Pecans  Print

This recipe appeared in From Cheese to Nuts on 24 Mar 2008
 

Sweet-and-Smoky Pecans4 cups pecans
1/4 cup honey
1 teaspoon ground chipotle chili pepper
1 teaspoon kosher salt
 
Substitutions: regular ground chili pepper for chipotle (if you don’t want a smoky flavor).

Preheat the oven to 375° F. Toss together the pecans, honey, ground chipotle and kosher salt. Spread out evenly (no clumps) on a parchment-lined baking sheet (I use a Silpat instead of the parchment) and toast in the oven for 10-12 minutes, until golden brown and fragrant. Allow to cool completely before transferring to serving bowl.

WI wine recommendation: any full-bodied white. We tried this recipe with Qupé’s 2004 Roussanne (Bien Nacido Hillside Estate), a rich aromatic wine. Any chardonnay (especially an oaky one) would also be nice.