Chili-Mango Candied Pecans
Ingredients
3 cups raw pecan halves
½ cup fresh mango puree (very smooth)
⅓ cup dark brown sugar, packed
1 large egg white, frothed
1 tsp chili powder
½ tsp ground cinnamon
1 tsp kosher salt
Instructions
- Prep the Base: Preheat oven to 250°F (120°C). Line a large baking sheet with parchment paper.
- Whisk the Coating: In a large bowl, whisk the egg white until highly frothy. Whisk in the mango puree, brown sugar, chili powder, cinnamon, and salt until completely smooth.
- Toss the Pecans: Add the raw pecan halves to the bowl and fold gently with a spatula until every nut is heavily coated in the sticky mango mixture.
- Bake and Crisp: Spread the pecans in a single layer on the prepared baking sheet. Bake for 45 minutes, tossing every 15 minutes, until the coating is dark, fragrant, and crystallized. Let cool completely on the pan before serving or gifting.
Categories: Seasonal - Winter, Snacks
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