Sweet Heat Sriracha Pecans – a delicious recipe with honey, sriracha chili sauce, pecan halves, sugar, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat the oven to 325u00b0. Spread a sheet of aluminum foil on the counter.
2
Combine the honey and Sriracha in a small saucepan over medium-low heat until liquefied and well mixed. Remove from heat and add the pecans. Stir with a wooden spoon or rubber spatula until the pecans are lightly coated and all the honey mixture is used.
3
Spread on a rimmed baking sheet in a single layer. Bake for 15 minutes. I suggest lining the sheet with parchment paper.
4
While the pecans are baking, combine the sugar and salt in a heat-proof bowl. When the pecans are done, scrape them into the bowl and stir until all the sugar mixture is used. Spread on the foil and let cool. Store in an airtight container for up to 5 days.
884
kcal
Calories
86
g
Fat
31
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 tablespoon honey, 2 tablespoons sriracha chili sauce, 2 cups pecan halves, 3 tablespoons sugar, and more.
Yes, Sweet Heat Sriracha Pecans falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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