Chile-Roasted Pecans were part of our Christmas giving this year, and I’ve been meaning to file the recipe here ever since. They come together very quickly, and I’m grateful to Bill H-D for posting his recipe for Chile-Roasted Almonds to his Tastebook files. What follows is simply his recipe with pecans subbed in for almonds.
2 c raw pecan halves
1/4 c brown sugar
2 T water
2 T honey
1 T almond (or peanut) oil
1/2 tsp vanilla extract
1 tsp ground roasted chile (more or less depending on heat; I used Rancho Gordo New Mexican Red Chile Powder)
1 tsp cinnamon
Preheat oven to 375. Toast pecans lightly in a dry skillet until fragrant; don’t allow to brown. Combine brown sugar and salt and set aside.
In a large saucepan, bring water, oil, honey, vanilla, cinnamon, and chile to a light boil; stir in pecans and cook until the liquid has been mostly absorbed by the nuts. (This will likely take less time that you’d suppose it would.) Transfer almonds to a large mixing bowl and sprinkle with sugar/salt mixture to coat. Then turn them out on a lined cookie sheet and arrange in a single layer; finish in the oven for 6-7 minutes or until the coating is glossy.
Allow them to cool completely on parchment or waxed paper, and then package in a festive fashion.