Fiery Texas Smoked Pecans

Allergens

Contains tree nuts (pecans)

Ingredients

• 2 cups pecan halves
• 1/2 cup barbecue rub (preferably a Texan blend)
• 1/4 cup brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1 teaspoon cayenne pepper (optional, for extra heat)
• Salt and black pepper, to taste

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or use a silicone mat.
2. In a large bowl, mix together the barbecue rub, brown sugar, smoked paprika, cumin, garlic powder, onion powder, chili powder, and cayenne pepper (if using). Season with salt and black pepper to taste.
3. Add the pecan halves to the bowl and toss them in the spice mixture until evenly coated.
4. Arrange the coated pecans on the prepared baking sheet in a single layer, ensuring they don't touch each other.
5. Bake for 8 10 minutes or until the pecans are fragrant and toasted. Keep an eye on them, as they can burn quickly due to the sugar content.
6. Remove from the oven and allow the pecans to cool slightly before serving.

Chef’s Insight

The smoky aroma and spicy kick of this dish will transport you straight to a Texan BBQ smokehouse.

Notes

This dish is perfect for a crowd, as it can be prepared ahead of time and served warm or at room temperature.