Sophisticated cocktail pecans with a spicy kick that pair beautifully with cocktails and appetizers. First glance at the recipe you might think these are too hot, but they are actually quite mild, surprisingly understated, and completely addicting. Ps. I throw them in my salads, fabulous!
Spiced Cocktail Pecans With Salted Cayenne Pepper
- 8 tablespoons unsalted butter 1 stick
- 2 ½ tablespoons chili powder
- 1 ½ teaspoon kosher salt
- ¾ teaspoon cayenne pepper
- ½ teaspoon cinnamon
- 16 oz shelled whole pecans
Preheat the oven to 350℉. Line a baking sheet with parchment paper or foil and set aside.
In a medium saucepan, melt butter over low to medium heat. Add the chili powder, salt, cayenne pepper, cinnamon, and mix together. Add the pecans and stir until coated well.
Using a slotted spoon, transfer pecans to the prepared baking sheet. Bake until toasted, about 15 minutes. Transfer pecans from the baking sheet to paper towels to drain and cool.