Stovetop Smoky and Spicy Pecans
Prep Time: 5 minutes | Cook Time: 2 – 4 minutes | Cooling Time: 1 hour | Total Time: 1 hour, 10 minutes | Serves: 4 – 8
No oven, no egg whites, just simple ingredients in a small non-stick skillet and a sheet of parchment paper. Easy-Peasy.
This recipe uses Alderwood Smoked Sea Salt, Finely Ground White Pepper, and Cayenne Pepper Powder from The Spice and Tea Exchange in Blowing Rock, NC. The smokiness and heat are a delicious balance with the sugary coating.
I have collaborated with The Spice and Tea Exchange in Blowing Rock, NC. The store is fragrant and beautiful. Stop in if you’re traveling through the area. Drive the Blue Ridge Parkway, visit Boone and Blowing Rock, and take a ride on the historic Tweetsie Railroad.
The pecans make a great addition to charcuterie boards, tossed on salads, even given as gifts! I have served the pecans alongside Stuffed Brie.
Enjoy!
Stovetop Smoky and Spicy Pecans
Ingredients
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons water
- 1 cup pecan halves (approximately 110g or 4oz)
- 1 1/2 - 2 teaspoons Alderwood Smoked Sea Salt, or to taste, The Spice and Tea Exchange
- 1/8 teaspoon Finely Ground White Pepper, or to taste, The Spice and Tea Exchange
- 1/2 teaspoon Cayenne Pepper Powder, or to taste, The Spice and Tea Exchange
Instructions
- Lay a piece of parchment paper over a baking sheet or cutting board. Set aside.
- Combine the sugar and water in a nonstick skillet (a 6” works well for this amount) over medium heat.
- Let the sugar dissolve and bubble, turning a light amber color. Add the Alderwood Smoked Sea Salt, White Pepper, and Cayenne if using. Stir well.
- Add the pecans and stir gently, coating every nut and crevice.
- Stir the pecans constantly until the sugar is thicker and a little darker, being careful not to burn. This could take about 2 to 4 minutes at the most. (The longer the sugar cooks, the harder it will be when it cools. Cooking too long can make the pecans just too hard to enjoy, so don’t cook too long.)
- Pour the pecans onto the parchment paper, spacing them out with a spatula or fork/knife.
- Allow the pecans to cool completely before breaking apart and storing. (See above post for ideas for using your pecans.)
- Store in an air-tight container for a week on the counter. They will also freeze well for up to 3 months.
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