Hot Pepper Pecans

There are days when the kitchen demands warmth, not just from the oven, but from the flavors we keep. These pecans answer that need. They balance the natural, buttery richness of the nut with the sharp, vinegar heat of the peppers and the savory depth of soy sauce.

The method is simple but requires attention. The pecans are coated in the spiced butter mixture before they hit the heat. This allows the soy sauce to caramelize slightly around the nut, creating a savory lacquer. The heat level is yours to control. A few dashes of hot sauce provide a gentle hum, while a heavier hand creates a snack that demands a cold drink alongside it.

We keep these in a jar on the counter. They are a welcome change from sweet preserves and offer a savory bite that wakes up the palate during the long, quiet evenings.

The Recipe Yields: 2 cups (8 servings) | Prep time: 5 minutes | Cook time: 30 minutes

Ingredients

• 2 cups pecan halves
• 1 1/2 tablespoons butter, melted
• 1 teaspoon salt
• 2 teaspoons soy sauce
• Hot sauce to taste (start with 1/2 teaspoon for mild, more for heat)

Instructions

1. Prepare the Oven Preheat your oven to 300°F (150°C).
2. Season the Pecans In a medium bowl or directly in an 8- or 9-inch cake pan, combine the melted butter, soy sauce, and hot sauce. Whisk them together briefly. Add the pecan halves and toss them gently until every nut is coated in the savory mixture.
3. Toast Spread the pecans out in a single layer in the pan. Bake for 30 minutes. It is important to stir the pecans every 10 minutes to ensure they roast evenly and do not burn, as the soy sauce can darken quickly.
4. Finish and Cool Remove the pan from the oven. While the pecans are still hot, sprinkle the salt over them and toss again to distribute it evenly. Transfer the nuts to a sheet of waxed paper to cool completely. The coating will crisp up as they return to room temperature. Store in a tightly covered container.

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