Sweet and Spicy Candied Pecans
Serves: 2 cups
  • 2 cups raw pecans
  • 2 tsp. Yellowbird Habanero Condiment
  • 3 tbsp. melted butter
  • Pinch of salt, to taste (about ½ tsp.)
  • ½ cup brown sugar
  1. Preheat the oven to 375F and line a baking sheet with parchment paper.
  2. In a small bowl, mix the Yellowbird Hot Sauce of choice, melted butter, salt and brown sugar together until combined.
  3. In a medium size bowl, mix together the pecans and brown sugar mix.
  4. Transfer the pecans (and every drip of sauce) to the prepared baking sheet and arrange them into a single layer. To ensure they cook evenly, space them out so they're not clumped together.
  5. Bake for 12-15 minutes, until golden and crusty. Remove from oven and slide the parchment paper with nuts onto the counter to cool. Once cooled, break apart into clusters and store in an airtight container for up to 3 days.
Recipe by Slice of Jess at https://sliceofjess.com/sweet-and-spicy-candied-pecans/