Firecracker Candied Pecans
Recipe by Amy + Jacky | PressureCookRecipes.com
Easy to make madly tasty gourmet treat: Firecracker Candied Pecans! Perfectly Sweet-Spicy-Salty Maple Sriracha candied pecans with a little kick. Makes great homemade Christmas gifts if you managed to not eat them all.
Ingredients
- 2 cups (220g, roughly ½ lb) pecan halves
- 2 tablespoons (28g) unsalted butter
- ¼ teaspoon fine salt
Maple Sriracha Sauce
- ¼ cup (63ml) maple syrup
- 1 tablespoon (15g) sriracha
Equipment
- Instant Pot Pressure Cooker or Stovetop
Instructions
- 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. 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. Amy + Jacky's 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!~ :)
Notes
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Note: You can also easily make these Firecracker Candied Pecans on the stove top if you wish.
Nutrition
Calories: 298kcal | Carbohydrates: 14g | Protein: 3g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 164mg | Potassium: 165mg | Fiber: 3g | Sugar: 9g | Vitamin A: 135IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg