Spicy Candied Pecans

By Jackie Troup | Blossom Bakery

Course Snack

Prep Time 10

Bake Time 10

4 cup jumbo raw pecans
2/3 cup sugar
1/4 cup water
1/2 tsp salt
1 tbsp butter
20 drops Hedessent Chili Hot Flavour Drops - plus an extra 10-20 drops if you want to increase the heat after baking (optional)
20 drops Hedessent Caramel Flavour Drops

Preheat oven to 325°F. Cover a baking sheet with parchment paper and lightly butter paper.
In a small saucepan on medium-low, heat sugar, water, butter, and salt until the sugar has dissolved. Add 20 drops each Chili Hot and Caramel.
Place pecans in a large bowl and slowly pour sugar mixture over nuts. Toss to thoroughly coat pecans.
Spread nuts in one layer on prepared baking tray. Bake at 325°F for 10 minutes. Remove tray, stir nuts, and bake for an additional 6 minutes.

Pour nuts back into bowl and add additional 10-20 drops Chili Hot. Toss thoroughly. Place back on baking tray to cool. Store in an airtight bag or container for up to a month at room temperature.

The heat level of these nuts is personal. Best to taste one after baking to decide if you need the extra Chili Hot.

These nuts are a delicious snack with cocktails or chopped on salads topped with fruit. They also make a delightful hostess gift.

The addition of the Caramel adds a more robust flavour to the pecans.