These nuts are simply wonderful. Sweet and spicy. They will be a welcome addition to any holiday buffet. This recipe was developed especially for Honeycooks by Bob, a friend of the monastery and a retired caterer.
1.c Original creamed honey
¼ c sugar
1 tsp ground chipolte chiles (or powder)
2 c pecan halves
course kosher salt
• In a heavy frying pan, bring honey sugar & chipolte to a boil (med-high), stirring until sugar dissolves.
• Add pecan – stir to coat (6 min)
• pour out on foil lines pans and separate with a fork.
• sprinkle with course salt
• cool and break apart.
Store in air tight container at room temperature.