After trying more spiced pecan recipes than I can count, this is the one. These pecans have just the right balance of sweet, salty, and a little heat. They are perfect with cocktails, on a cheese board, or simply by the handful.
Ingredients:
4 Tablespoons of honey
2 Tablespoons Sriracha chili sauce
2 cups pecan halves
3 Tablespoons sugar
2 teaspoons kosher salt
Directions:
Preheat the oven to 325.
Cover a sheet pan with aluminum foil.
In a small sauce pan combine the honey and Sriracha and warm over medium-low heat until liquefied and well mixed.
Remove from the heat and stir in the pecan. Stir well with a wooden spoon until pecans are coated and there is no more honey and Sriracha mixture.
Stir pecan mixture on the prepared sheet pan in a single layer and bake for 15 minutes.
While the pecans are baking, combine the sugar and salt in a heatproof bowl.
When the pecans are done, scrape them into the sugar/salt bowl. Stir gently until the pecans are completely coated.
Spread on foil and let cool.
Store in a airtight container.
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