Raspberry Chipotle Candied Pecans
Hey everyone! I have one more guest here to share a recipe with you and it could not have come at a better time! With E’s FOURTH (!!!!!) birthday party tomorrow (and hey, no big deal, it’s a housewarming too), I’ve been crazy busy. Trying to get the house to look like we’re not still in the middle of the move. Trying to pull off a perfectly Martha Stewart PURPLE BUTTERFLY party for my little girl. She never says a prayer before dinner without thanking God for butterflies so obviously this was how the birthday party needed to go down. But believe it or not, Party City doesn’t have a whole row of butterfly themed things. Frozen? They’ve got you covered. Butterflies? Not so much. PURPLE butterflies? Dream on, sista.
Thankfully, between Etsy and Michaels and a little magic of my own, I think I’ve managed to pull together something that she’ll love. She’s at a really fun age now to take it all in and start to appreciate it a little bit. I can’t wait for her to see it all.
Anyways, I’m excited to introduce you to Julie of Savvy Eats. She’s the sweetest…and this recipe. So genius to use raspberry preserves in a candied pecan recipe. I cannot wait to try it. Thanks for helping me out, Julie!
Hello to all of Rachel’s readers! I’m Julie, and I blog over at Savvy Eats. If you’re unfamiliar with my site, I blog about how to store foods, can produce and use the things you’ve stored or preserved. I started canning over four years ago, and my shelves quickly filled with jars of apple butter, strawberry jam and raspberry preserves. The problem, I found, came to using all the gorgeous bounty I had put up: I could only eat so much yogurt with jam, and my ability to eat toast with apple butter is limited to once a day. Even though we were giving away tons of preserves as gifts, we still weren’t using everything I made.
Rather than give up my favorite hobby and stop canning, I decided to get creative and find new ways to use my preserves. I’ve shaken marmalade into margaritas, stuffed burgers with hot pepper jelly and cream cheese, and brushed pork chops with a jam-based glaze. The possibilities are truly endless!
Take these candied pecans, for instance. I realized that my homemade snacks repertoire was lacking, and decided that these would be perfect for this summer/fall crossover period. I folded a spoonful of raspberry preserves into the egg whites before I candied the pecans, giving the final product a subtle fruity flavor. There is also just a touch of chili powder in the mix to balance out all the sweetness.
We can’t get enough of these raspberry candied pecans over here! Pack them in your basket for the last few picnics of summer, nestle them in a lunchbox or serve them at the cocktail portion of your next dinner party. You won’t be sorry!
The smoky-sweet flavor of these fruity candied pecans is sure to be a crowd-pleaser! If you aren’t a fan of much spice, feel free to cut the chipotle chili powder down by 1/2.
Raspberry Chipotle Candied Pecans
The smoky-sweet flavor of these fruity candied pecans is sure to be a crowd-pleaser!
- 1 cup granulated sugar
- 1/4 teaspoon chipotle pepper powder (regular chili powder will work in a pinch)
- 1 egg white
- 4 teaspoons raspberry preserves
- 4 cups unsalted raw pecans
- Preheat the oven to 250F and grease a large rimmed baking sheet.
- Whisk the sugar and chipotle pepper powder together in a small bowl.
- In a medium mixing bowl, beat the egg white until it is white and forms soft peaks. Fold in the raspberry preserves.
- Fold in the pecans, stirring until they are all coated with the egg white. Add in the sugar mixture, again stirring until all the pecans are coated.
- Spread the nuts into a single layer on the baking sheet. Bake at 250F for one hour, stirring every 15 minutes, until the pecans are dry.
- Allow to cool completely before transferring to a bowl or container. They will stay fresh in an airtight container for up to 2 weeks (if you don’t eat them all first!).
If you aren’t a fan of much spice, feel free to cut the chipotle chili powder down by 1/2.
Recipe by Julie of Savvy Eats.All images and text © .