Pecans Picante

Pecans Picante

~ Candied nuts with amazing, award-winning fire-roasted-chile hot pepper jelly from Hacienda Maize ~

Glossy, caramelized, delicious nuts to savor by themselves, to top your salads or ice pecans_picante.jpegcream, or to coat a gorgeous salmon filet.

Winner! Third place in snacks at the 2015 World Hot Sauce Awards!


  • 1 lb. pecan halves (or other nuts of your liking)
  • 1/2 c. Hacienda Maize Jammin’ Jelly (variety of your liking)*
  • 1 egg white, room temperature
  • Pinch of salt
  • Parchment paper


  1. Bring ingredients to room temperature.
  2. Preheat oven to 300 degrees.
  3. Line a large baking sheet with parchment paper.
  4. Stir Jammin’ Jelly to a smooth consistency.
  5. Whisk the egg white to a nice froth.
  6. Combine Jammin’ Jelly and egg froth.
  7. Combine with pecans. Stir gently and well.
  8. Spread nuts evenly over lined baking sheet; drizzle with any remaining coating.
  9. Roast nuts at 300 degrees for 30 minutes, stirring every 10 minutes.
  10. The nuts will still be sticky.  Separate nuts as they cool.
  11. Suggestions:
    If using Diablo, add 1+ tsp of espresso powder to the coating mixture.
    Once nuts are cooled, dip half of each into warmed chocolate.  Let cool in a single layer on waxed paper.
  12. ! Savor !


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