Serves: 4
Total Calories: 400
Place a large, nonstick skillet over high heat for 1 minute. Add the pecans and reduce the heat to medium. Stir until the nuts toast lightly, about 4 minutes. Add the honey and keep stirring until the honey browns and the nuts are shiny, 2 to 3 minutes. Turn off the heat add the cinnamon, salt, and hot sauce and toss quickly to coat.
Immediately scrape onto a sheet pan and spread into a single layer. Wait for about 5 minutes, until the nuts are just cool enough to touch, and break them into individual pieces. Cool completely and store in an airtight container. Serve as an hors d’oeuvre or a snack.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Honey Hot Pepper Pecans recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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