These sweet and spicy candied pecans are coated in a brown sugar glaze with a habanero kick. They’re an addicting snack for any occasion and also make a delicious gift for family and friends.
The holidays are such a fun time of the year. We often have visitors from out-of-town and throw big dinner parties. I absolutely love entertaining and playing host, it’s just so much fun.
With Thanksgiving just over a week away, I’ve been spending quite a bit of time in our kitchen. One of my favorite things about this time of year are sweet and spicy pecans. They’re just so versatile. I use them on charcuterie boards, sprinkled over veggies and sometimes showcase them in desserts. Talk about a well-rounded recipe to have on hand!
You won’t believe how easy these candied nuts are to make.
In this recipe post we chose to roast pecans, but really, you can substitute with whatever nuts you have on hand. I think this spicy-sweet mix would work wonders with cashews as well.
Prepping these bad boys takes less than 5 minutes. Simply toss the pecans in a bowl full of spicy-sugary-goodness and pop those babies in the oven. They’re the perfect budget-friendly gift to give to your neighbors as well!
To give this dish a bite of heat, I’m utilizing Yellowbird’s vibrant habanero condiment.
Thicker than a traditional hot sauce, this oh-so-spicy condiment gets its flavor from a delicious blend of habanero peppers, carrots and citrus.
I recommend buying their combo pack because you’ll definitely want to try the whole flock! I’ve been drizzling them on eggs, pizza, vegetables… the list can go on and on. You can use any of the five flavors in this recipe, depending on your heat preference. The habanero is the hottest and pairs really well with the brown sugar.
- 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
- Preheat the oven to 375F and line a baking sheet with parchment paper.
- In a small bowl, mix the Yellowbird Hot Sauce of choice, melted butter, salt and brown sugar together until combined.
- In a medium size bowl, mix together the pecans and brown sugar mix.
- 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.
- 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.
Stay tuned for more recipes using these wonderful Sweet and Spicy Candied Pecans!
This is a sponsored recipe written by me on behalf of Yellowbird Foods. I absolutely love working with brands that I enjoy and use in my own kitchen. All opinions expressed are 100% mine.
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