Sunday, August 9, 2015
Recently a friend introduced me to Trader Joe's, Sweet and Spicy Pecans. They were delicious. I had planned on adding those pecans to my salads, but I managed to polish them off within two days by snacking on them instead.
This week I made several batches of sweet and salty pecans. I tried out various combinations of oils and butter, sugar and honey, cayenne and paprika. The following was my favorite version. Butter, honey, Sucanat, cayenne and a very aromatic sweet Hungarian paprika which my landlord brought back for me from Budapest, a few weeks ago.
If you are looking for a Trader Joe's copycat recipe, then look elsewhere. These pecans are more subtle. They aren't as sugary nor do they pack quite the same punch in the heat department, but I really like how they turned out. This is a good thing because there isn't any pressure for me to return to Silverdale, just to grab another bag or two.
2 tbsp. honey
2 tbsp. butter
2 tbsp Sucanat
1 tsp sweet Hungarian paprika
1/2 tsp. salt
a "generous" 1/4 tsp cayenne
1/4 tsp. freshly ground black pepper
8-9 oz shelled pecans
Place the honey and butter into a small saucepan over low heat.
Preheat oven to 275°F.
While the honey and butter are heating up, combine the Sucanat, paprika, salt, cayenne and black pepper in a small bowl and set aside.
When the honey and butter mixture is hot and smooth, remove from heat and stir in the pecans.
Spread the pecans onto a cookie sheet (lined with parchment paper or a silicone mat) in a single layer. Bake for about 35-45 minutes or until they are evenly toasted.
Remove from oven and cool on the cookie sheet. Store in a sealed container.