Pueblo Coffee & Cacao Spicy Maple Pecans

Make a big batch of these babies as they will be used in upcoming Pueblo recipes and are perfect for snacking on in the holiday season. You will need 1 cup for the Pueblo Coffee & Cacao Pecan Chicken.

Ingredients

• 2 Cups of Pecans (pieces or halves)

• 1 Tbsp Melted Butter

• 3 Tbsp Brown Sugar

• 1.5 Tbsp Maple Syrup

• 1/2 Tbsp Pueblo Coffee and Cacao Hot Sauce

• 1/2 Tsp Salt

• 1 Tsp Cayenne Pepper

• 1/2 Tsp Cinnamon

• 1/2 Tsp Paprika

• Cooking Spray

Instructions

Total Cook & Prep Time: 35 minutes

Makes Appx: 8 Servings, or 2 finished cups of coated pecans

1. Preheat the oven to 350 F, and line a baking sheet. Spray lining (foil or parchment with cooking spray).

2. Spread out pecans on the baking sheet and roast for 10 minutes, flipping and stirring at halfway.

3. Remove the pan and prepare the coating.

4. Melt butter and combine with remaining ingredients in a large bowl.

5. Add pecans into the mixture bowl and toss until they are coated.

6. Pour and spread pecans back onto the baking sheet.

7. Place the baking sheet back into the oven for an additional 10 minutes, stirring every 2-3 minutes to ensure the sugar does not burn.

8. Remove the baking sheet from the oven after 10 minutes, use a spatula to spread out the nuts and allow them to cool for 5 minutes.