Burnt chili pecans

Name: Burnt chili pecans
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 300 g Sugar; 1/2 TEASPOON Cinnamon; 1 package/s Vanilla sugar; 300 g Pecans; 1/2 TEASPOON Chili Flakes; 1/2 TEASPOON fleur de sel; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

Instead of almonds, only pecans are to be found in our Christmas miracle bags this winter ... sweet, salty, hot and crunchy - in short: irresistible!

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

300 g Sugar
1/2 TEASPOON Cinnamon
1 package/s Vanilla sugar
300 g Pecans
1/2 TEASPOON Chili Flakes
1/2 TEASPOON fleur de sel
baking paper

Directions

1
Bring 300 ml water, sugar, cinnamon and vanilla sugar to the boil in a coated pan. Add nuts and cook over high heat, stirring constantly, until the water evaporates and the sugar is dry again.
2
Turn down to medium temperature and stir until the sugar is slightly caramelised. When the nuts are coated with the sugar, spread on baking paper. Immediately pull apart with two forks. Let it cool down. Mix the nuts with chilli and salt. Store in a cool, dry and airtight place.