Chef Jon Bonnell's Sweet and Spicy Pecans
As a native Texan, I love to put a Texas twist on anything and everything. Here is a recipe from Chef Jon Bonnell that adds Texas flair to my favorite candied pecans.
SWEET AND SPICY PECANS
By: Chef Jon Bonnell
Serve as a snack or add zest to your salads. Either way, be warned that these pecans are addictive!
About Jon Bonnell: Chef Jon Bonnell pairs his native Texas heritage with classic culinary training to create inventive and delicious dishes featuring decidedly Texan ingredients to inspire the palette. Distinguished as one of the foremost experts on fine wild game and Texas Cuisine, his innate understanding of flavor combinations and perfected techniques entices diners to experience new culinary creations. With a passion for sharing knowledge with others, there is never a technique or recipe he won’t share.
Visit Chef Jon Bonnell’s website at www.bonellstexas.com to learn about his cookbooks, product lines and visit his restaurant Bonells in Fort Worth, Texas.
From: Chef Jon Bonnell
1 pound Texas pecan halves
1 cup powdered sugar
1 1/2 tablespoons Texas Red Dirt Rub Creole Blend
1 1/2 tablespoons chipotle powder
1/2 teaspoon cayenne pepper
1 tablespoon Texas honey
Boil pecans for 8 minutes in water, then strain. Combine the pecans with the rest of the ingredients in a mixing bowl and toss well to coat.
Cover bowl with plastic wrap and let sit for 8 minutes.
Toss to coat one last time, then drop the pecans into a deep fryer set to 300 degrees. Fry until all bubbling subsides, roughly 2 minutes.
Remove from the fryer and drain on paper towels briefly, then scatter on a cookie sheet lined with wax paper to dry. Allow to cool completely, then store in a sealed container.
Dry pecans on wax paper to avoid sticking to each other. Be careful that they are well scattered, or they will clump together and stick like glue. Once they have cooled completely, pecans will get somewhat of a candy shell on the outside and won’t stick. Will keep for quite some time in a sealed container.