Few days ago, while topping up my baking supplies at Sun Lik, I chanced upon bags of pecan nuts in their fridge. My eyes immediately went “KLING!” and grabbed a bag. One thing I learnt about storing nuts, (especially pecan and walnut) in our super humid weather is they need to be refrigerated to avoid turning rancid. The last batch of pecans I bought at another place (they did not refrigerate the nuts) was a disappointment. They tasted “off” even before the expiration date. I’m super sensitive when it comes to rancid nuts. The grassy, paint-like odor lingers in your mouth even after spitting it out.
Anyhow, I’ve been meaning to make these spicy glazed candied pecans for the longest time. After reading so many rave reviews on how addictive these nuts tasted, I knew I had to make them, FAST. And the bonus part is, they are super easy to make with only 4 ingredients. If you have trouble finding pecans, feel free to substitute with almonds or walnuts or a mix of both!
Ingredients:
2 cups (250 g) pecans (or almonds or walnuts)
1/2 cup (63 g) confectioners’ / icing sugar
1/2 tsp cayenne pepper (or red chili flakes)
1/2 tsp salt
Makes 2 cups
Recipe source: All recipes (with slight modification)
The line up.
Pre-heat oven at 180°C/350°F. Line a baking tray with non-stick baking paper. It is important to use non-stick baking paper to prevent sticking.
In a large bowl, add in confectioners’ sugar, cayenne pepper, salt and 4 tsp of water.
Stir well until you get a sticky glaze. You do not want the glaze to be too runny or it will not coat onto the pecans. Add in the pecans and give it a thorough mix.
I couldn’t help but to run a finger through the glaze. 😛
Transfer the pecans onto the baking tray and spread them in a single layer.
Bake for 10 -12 mins, until the top are crusty and the edges are caramelized and bubbling. Remove from oven and allow it to cool completely. Once cooled, store them in an airtight container.
Full Instructions:
Pre-heat oven at 180°C/350°F. Line a baking tray with non-stick baking paper. It is important to use non-stick baking paper to prevent sticking.
In a large bowl, add in confectioners’ sugar, cayenne pepper, salt and 4 tsp of water. Stir well until you get a sticky glaze. You do not want the glaze to be too runny or it will not coat onto the pecans. Add in the pecans and give it a thorough mix.
Transfer the pecans onto the baking tray and spread them in a single layer. Bake for 10 -12 mins, until the top are crusty and the edges are caramelized and bubbling. Remove from oven and allow it to cool completely. Once cooled, store them in an airtight container.
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