Spicy, Salty, Sweet, Crunchy Goodness. Spiced Pecans.

Here is another recipe from the Susan Branch book Autumn From the Heart of the Home. These spiced pecans aren't the sweet cinnamon ones you might think of. While there is a hint of sweetness to them they also have a hint of salty and just a slight kick of spicy from the hot pepper sauce. In the book Susan Branch suggests using these on salads and warns that it is very hard to eat just one.  Mine never made it to a salad.

View more photos and the recipe after the jump.

 

Everything mixed and in the pan. Ready to go in the oven.

Spicy, salty, sweet, crunchy goodness.

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YOU WILL NEED:

Spray olive oil

2 cups pecan halves

1/4 cup brown sugar, firmly packed

1/4 cup butter, melted

4 teaspoons Mexican hot pepper sauce (Cholula is an example of a brand)

1 teaspoon salt

1/2 teaspoon black pepper

DIRECTIONS:

Preheat oven to 350. Lightly spray olive oil on a cookie sheet. Mix all other ingredients and spread on a pan in one layer. Bake 10 minutes or until lightly toasted, stirring once. Cool.

*You can use non-stick foil and omit olive oil spray.

*Watch baking nuts carefully. They tend to go from perfect to burnt very quickly.

This recipe was super easy and very quick to make. Look for pecans when they are on sale and store, tightly wrapped, in your freezer until needed.