Food & Drink

Pickapeppa Pecans

The perfect cocktail hour snack

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.


    • 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


  1. 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.

  2. 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.

  3. 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