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Gringo Bandito Candied Pee-Cans

Gringo Bandito Candied Pee-Cans

A sweet and spicy pecan treat that will liven the senses. This easy candied pecan recipe will surely be a hit next time you have a get together. Can be used in chili, atop a salad, blended in with noodles, or added to your favorite desserts, including ice cream.

INGREDIENTS

  • 1 tablespoon Gringo Bandito hot sauce
  • 3 cups pecan halves
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cumin powder
  • 1 teaspoon kosher salt
  • 1 tablespoon worcestershire sauce
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon Spanish paprika (or sweet paprika)
  • 1 tablespoon ancho chili powder
  • 1/2 cup turbinado sugar (dark brown)
  • 2 egg whites, beaten to soft peaks

INSTRUCTIONS

  1. Preheat oven to 325 degrees
  2. Place all ingredients in a large mixing bowl & toss, using a wooden spoon
  3. Spread the pecans evenly on a large baking sheet lined with parchment paper
  4. Bake for 6 minutes
  5. Remove pan from oven and stir pecans
  6. Return to oven and bake until thoroughly dried and toasted, about 18 more minutes 
  7. Check every 5 minutes or so to make sure they are not burning
  8. Allow to cool