This Sweet and Spicy Buffalo Buttered Pecans recipe combines two classic snacking favorites; it’s perfect for munching anytime!
Ingredients
2 tablespoons unsalted vegan butter
2 cups pecans
3 tablespoons Frank’s RedHot sauce
2 tablespoons sugar
1 teaspoon garlic powder
1 teaspoon vegan Worcestershire sauce
¼ teaspoon salt
Instructions
Melt the butter in a medium-large skillet over medium to medium-high heat. Once melted, add the pecans, hot sauce, sugar, garlic powder, Worcestershire, and salt.
Cook until the nuts are toasted and aromatic, and the liquid is cooked off, about 8 minutes.
Spread the nuts out on a cookie sheet to dry.
Store in an airtight container at room temperature for up to 1 week.
Notes
Recipe adapted slightly from the recipe for Buffalo Buttered Pecans in Real Food, Really Fast by Hannah Kaminsky.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/sweet-and-spicy-buffalo-buttered-pecans/