As have thousands hundreds dozens and dozens of fly fishers across the fruited plain, we’ve been making serious effort at eating healthier around our camp over the past several months.
Proving that old habits die hard, there are still times that we crave something crunchy and salty; looking for something not loaded with the wrong carbs or even worse (i.e., inflammation-producing oils) put nuts back on the menu, though we’re always looking for ways to make them a bit more interesting.
Next time you’re looking for a salty, spicy snack, with just a whiff of sweetness, considering roasting up a batch of these Sweet Hot Chili Garlic Pecans.
They’re incredibly addictive, with just a little heat from the Vietnamese-styled chili garlic sauce, and a whisper of the funky sweetness of molasses (thanks for the suggestion Chef Libby!).
These make a nifty topping on a Caesar (or other) salad, but they’re best enjoyed right out of hand with a cold beverage that compliments the day you’ve had.
2 cups pecans halves or pieces
2 tbsp butter
2-3 tbsp Vietnamese garlic chili sauce
1-2 tsp molasses
1/2 tsp salt
Preheat the oven to 300.
Melt the butter in a small oven-proof skillet or better yet, cast iron skillet. When melted, or even browned a bit, stir in the garlic chili sauce and molasses, mix well.
Now dump in the nuts and salt, keep things moving around in the skillet until the pecans are evenly coated.
Move the skillet to the oven for 25-30 minutes; you’re looking for the pecans to get toasty here without burning. Stir them at least once. When done, pour out on a paper towel covered plate to cool, then go to it. Ours rarely make it to the storage stage, though seal in an airtight container if you’re keeping for a few days.
Enjoy.
