While Pickapeppa Hot Sauce actually hails from Jamaica, its flavor profile—spicy-salty-sweet with the oaky undertones that come from barrel aging—meshes perfectly with Southern standbys from barbecue to Bloody Marys. When it collides with pecans, it’s a match made in Southern cocktail-hour heaven.
Ingredients
-
1 pound (about 4 cups) pecan halves
1 (5-ounce) bottle Pickapeppa sauce
1/4 cup water
1/4 cup brown sugar
1 teaspoon kosher salt
1 teaspoon smoked paprika
Preparation
Place the pecans in a large bowl. In a glass measuring cup, whisk together the Pickapeppa sauce, water, brown sugar, salt, and smoked paprika. Pour over the pecans and let sit for 1 hour, tossing occasionally to mix. Drain.
Preheat the oven to 350°F. Arrange the drained nuts in a single layer on a parchment-lined baking sheet and bake for 20 minutes, tossing once, until fragrant. Let cool on the baking sheet. The nuts will keep stored in an airtight container for up to 1 week.
TIP: For a sweeter spin, sprinkle the nuts with an additional ¼ cup brown sugar just before you put them in the oven.
Recipe from Garden & Gun’s The Southerner’s Cookbook
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