Garlic-chilli pecans

This Louisiana speciality is a great snack for special occasions, make these with Louisiana hot pepper sauce (my favourite) or Tabasco sauce, the results are very similar. The recipe also works well with most nuts.

Garlic-chilli pecans

Servings:	Servings: 10 - Makes 300g of garlic/chilli pecans
Calories per serving:	241
Ready in:	50 minutes
Prep. time:	5 minutes
Cook time:	45 minutes or so
Difficulty:
Recipe author:	Chef
First published:	20th January 2013

Best recipe review Superb snack! 5/5 Perfect mixture of flavours - this coating works well with walnuts too! The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 300g (3 cups) pecan halves
• 3 tablespoons butter
• 3 cloves garlic, peeled and crushed
• 2.5 teaspoons Louisiana hot pepper sauce or Tabasco sauce
• ½ teaspoon sea salt

Mise en place

• Preheat the oven to 100° C (225° F - gas ¼)

Method

1. Over a medium heat, melt the butter in a small pan, add the garlic and sauté until it just starts to colour slightly
2. Remove from the heat, add the pepper sauce and salt and stir well
3. Toss the pecans in the mixture and spread out on a large baking sheet
4. Bake for 45 minutes to 1 hour or until crisp
5. Allow to cool and store in an airtight container

See also

• Savoury nuts
• Garlic-chilli mixed nuts

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