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Prep 15 mins
Cook 1 hr
I have recently made a trip to Arizona where Pecans are grown in the middle and high desert areas. I hope you enjoy.
- Preheat oven to 250. Combine water,sugar and red chiles in a small saucepan. Bring to a boil over high heat. Add pecans and return to boil. Lower heat and simmer 10 minutes. Remove and discard chiles. Drain pecans and place on a cookie sheet. Bake for 45 minutes, stirring occasionally. Pour baked pecans into a small bowl, stirring in molasses. Place on a fresh cookie sheet. Bake another 45 minutes until crisp.
This have an interesting flavor I liked the molasses with a little bit of heat behind it. I didn't have dried chilies so subbed a little hotsauce, red pepper flakes and chili powder. The only thing I didn't like is even with extra time in the oven the coating is still sticky which makes them messy to eat. I had hoped to serve them to guests but don't want people having to lick their fingers during cocktails.<br/>Made for PAC Spring Safari