My hot sauce craving keeps on going! After eating some divinely spiced pecans last weekend (while away for President’s Day), I had to make some up of my own. Those dreamy pecans had a nice crunchy exterior which might come from an egg white dip that helps to keep those hot spices stuck to the nuts. A bit of sweetness was added to them as well probably in the form of brown sugar. They were the perfect afternoon pick me up paired with an assortment of cheeses. Seriously, I was satisfied with the cheese but could eaten three bowls of the spiced pecans!
Now back in my own kitchen, I have a sudden urge to rework those nuts. I know that this week there’s no way I’m making them with a hint of sweetness (reason being all that over indulging last weekend!) so instead I’ll make these pecans nicely spiced with a mouth heat not too piquant. That’s why I chose to use hot sauce instead of cayenne. Cayenne pepper can sometimes have a bitey heat to it. I knew the Cholula hot sauce would be the perfect mouth heat for these delicious pecans. I embellished it’s flavor with a bit of mustard, garlic powder, and cumin. The results are irresistible! Meyer and I can’t stop snacking on them. Yum.
- 2 tablespoons coconut oil (melted)
- 2 tablespoons hot sauce
- 1 teaspoon mustard powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 tablespoon sea salt
- 4 cups of raw pecan halves
- Set oven to 400 degrees
- Stir in hot sauce, mustard, garlic, cumin, and salt into the melted coconut oil.
- Place pecans in a large bowl and pour coconut oil mixture over top. Stir to cover all the pecans.
- Pour pecans on to a baking tray covered in a Silpat or parchment paper.
- Bake for 15-20 mins. Don't forget to turn the pecans once during roasting.
- Let cool and store in the pantry if you can resist them.