Sweet Heat Sriracha Pecans Food

SWEET HEAT SRIRACHA PECANS

Steps:

• Preheat the oven to 325°. Spread a sheet of aluminum foil on the counter.
• 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.
• Spread on a rimmed baking sheet in a single layer. Bake for 15 minutes. I suggest lining the sheet with parchment paper.
• 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.

INSTANT POT FIRECRACKER CANDIED PECANS

Steps:

• 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 (press "Saute" button twice). 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.
• *Pro 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!~ ��.