| Yield 1X: | 32.00 | oz | Allergens: | ||
| Portion: | 1 | oz | Tree nuts, chili | ||
| Portions: | 32.0 | ||||
| Shelf life: | 1 week | ||||
| Date: | 8.9.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Whole pecan halves | 2 | 4 | 6 | |||
| Powdered sugar | 10.00 | 1 | 4.00 | 1 | 14.00 | |
| Cayenne | 0.50 | 1.00 | 1.50 | |||
| Kosher salt | 1.00 | 2.00 | 3.00 | |||
| Water | 2.00 | 4.00 | 6.00 |
Carefully measure and prepare all ingredients. Combine all but the pecans in a bowl, and mix until completely smooth with a whisk. Add pecans, and toss with a spatua until all pecans are evenly coated.
Line a sheetpan with parchment, then spread the pecans evenly so that they are in a singel layet. Bake at 350 until golden brown, about 12 minutes. Remove a cool completely.
Transfer to a storage container and cover. Label, date, and initial. Store at room temperature.