Firecracker Candied Pecans
User Reviews
4.9
Firecracker Candied Pecans
Description
This recipe begins by blending maple syrup and sriracha to create a sweet and spicy sauce. Using the Instant Pot on the sauté setting, unsalted butter is melted before adding the sauce. When the mixture bubbles, pecan halves and fine salt are stirred in and coated thoroughly. The nuts cook in the bubbling sauce until it darkens slightly, coating each pecan with a sticky glaze.
The pecans develop a crunchy texture with a combination of sweet maple and hot sriracha flavors. The butter adds richness and helps the sauce caramelize and coat the nuts evenly. Once removed from the heat, spreading the pecans on parchment paper allows them to cool and harden without clumping excessively, enhancing their snackability.
These candied pecans can be eaten alone as a snack or used as a topping on salads, desserts, or cheese plates to add a flavorful crunch. The recipe notes an alternative stove-top preparation if preferred. They are best stored in a single layer to preserve freshness and prevent sticking.
Ingredients
- 2 cups (220g, roughly ½ lb) pecan halves
- 2 tablespoons (28g) butter unsalted
- ¼ teaspoon salt fine
Maple Sriracha Sauce
- ¼ cup (63ml) maple syrup
- 1 tablespoon (15g) sriracha
Instructions
- Make Maple Sriracha Sauce: Mix ¼ cup (63ml) maple syrup and 1 tbsp (15g) sriracha together.
- Heat up Instant Pot: Heat up Instant Pot using Sauté function. Wait until it says HOT (~8 mins). Add in 2 tbsp (28g) unsalted butter and let it briefly melt.
- Make Firecracker Candied Pecans: Add in all maple sriracha sauce and give it a quick mix. Once the mixture starts to bubble, add in 2 cups (220g) pecan halves and ¼ tsp fine salt. Stir and coat pecans well with maple sriracha sauce. Taste & adjust seasoning accordingly. Let the pecans caramelize in the mixture for roughly 3 - 4 minutes. Amy + Jacky's Tip: pecans are done when you see the maple sriracha mixture darken.
- Serve Firecracker Candied Pecans: The pecans will stick together once they are chilled. So, spread them apart and let them cool completely in a single layer on a parchment paper in a tray. Get ready to be madly addicted to these firecracker candied pecans! Dive in & enjoy!~ :)
Notes
- The pecans are done when the maple sriracha sauce darkens noticeably during cooking.
- Spread the coated pecans in a single layer on parchment paper after cooking to prevent sticking as they cool.
- You can prepare these Firecracker Candied Pecans using a stove-top pan instead of an Instant Pot if desired.
- Leaving them to cool completely ensures the coating hardens to the right texture.
- Consider leaving a review of the recipe in comments if you try it to provide feedback.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 28g | 43% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 10mg | 3% |
| Sodium | 164mg | 7% |
| Potassium | 165mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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