An Edible Mosaic™

Everyday Fare With Extraordinary Flair

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Home » Type » Appetizers » Sweet and Spicy Buffalo Buttered Pecans

Sweet and Spicy Buffalo Buttered Pecans

February 2, 2018 by Faith 3 Comments

This Sweet and Spicy Buffalo Buttered Pecans recipe combines two classic snacking favorites; it’s perfect for munching anytime!

Sweet and Spicy Buffalo Buttered Pecans on Metal Tray

I’m the type of eater who would much rather nibble on five small meals throughout the day than sit down to three big ones. I like grazing; tasting a little of this and a bit of that, and also, I don’t enjoy eating until I actually feel full (I much prefer to stop when I’m just satisfied), the way that can happen if you’re eating fewer (but larger) meals. Truthfully, I’m usually just feeling snacky.

When the very talented Hannah of BitterSweet Blog recently reached out to me asking if I wanted to help her celebrate the release of her latest cookbook, Real Food, Really Fast, I immediately wanted in. Hannah is one of the most talented bloggers, photographers, and recipe developers I have gotten to know through blogging.

Real Food Really Fast

Hannah’s vegan recipes always entice me, making me certain all over again that I don’t need to eat meat (or animal products) every day to be satisfied. She makes the best crunchy cheesy snacks, her shawarma-style platter is screaming my name, she’s as big a fan of coconut as I am, and her glass-like pumpkin pie has me swooning. Let’s just say I’m a fan.

In her cookbook, Hannah talks about being an intrepid cook, moving with intention and grace as you explore new culinary territory, and I couldn’t agree more! It’s been my own personal experience that reading a recipe from start to finish before I even start is integral to its success. She gives tips and tricks on what to keep stocked in your pantry, what kitchen equipment will truly make your life easier, and even a few kitchen hacks that I can’t wait to try (her method for breaking up broccoli and cauliflower into florets is nothing short of genius, and bonus, sounds therapeutic too, lol!).

Sweet and Spicy Buffalo Buttered Pecans in Bowl

I saw Buffalo Buttered Pecans listed in the table of contents and knew they’d be happening in my kitchen sooner rather than later. Being a Buffalo native I’m drawn to anything that claims to be “Buffalo”; I knew this recipe was legit when I saw that Hannah recommended Frank’s RedHot by name (as a Buffalonian, there truly is no other option).

I whipped up these nuts, let them cool slightly and innocently swiped one. Almost 1/4 of the batch later I realized how addictive they are. Their nutty crunch combined with their sweet/spicy flavor profile makes them irresistible. They’re perfect movie-watching food, Super Bowl food, party food, or even just snack food in general. I also love them as a salad topper for added crunch and flavor.

Sweet and Spicy Buffalo Buttered Pecans with Playing Cards

A few of the other recipes from Real Food, Really Fast that caught my eye include:

  • Exploded Wonton Soup
  • Everything Bagel Salad
  • Hurricane Popcorn
  • Artichoke Barbacoa
  • Cashew Scampi
  • Walnut Bolognese
  • Palak Paneer Panini
  • Black Forest Skillet Crisp
  • Speculoos Paneforte

What’s your favorite Buffalo-flavored food?

Sweet and Spicy Buffalo Buttered Pecans Close Up

Print
Sweet and Spicy Buffalo Buttered Pecans
Prep time:  2 mins
Cook time:  8 mins
Total time:  10 mins
Yield: 2 cups/8 servings
 
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
  1. 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.
  2. Cook until the nuts are toasted and aromatic, and the liquid is cooked off, about 8 minutes.
  3. Spread the nuts out on a cookie sheet to dry.
  4. 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.
3.3.3070

Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items, which helps me keep this site alive – thank you for helping to support An Edible Mosaic!

Filed Under: Appetizers, Cookbook Reviews, Gluten Free, Vegan Tagged: Buffalo Flavored Foods, Buttered Pecans, Candied Pecans, Hannah Kaminsky, Real Food Really Fast Cookbook, Recipes, Snacks, Sweet and Spicy Nuts, Vegan

Comments

  1. Mark says

    February 3, 2018 at 4:34 pm

    Just made these with tomorrow’s Super Bowl in mind. Delicious! Hope There are some left for the game. Next time I will increase the Franks for some extra hot.

    Reply
  2. Hannah says

    February 2, 2018 at 11:31 am

    Oh my goodness, if you’re a fan, then consider the admiration mutual. I’m just so touched that you would take the time to check out my new cookbook, and to have this recipe grace the pages of your blog! It’s a privilege and honor, truly. Thank you so much for all the love! <3

    Reply

Trackbacks

  1. Touring Like a Real Food Rock Star – BitterSweet says:
    February 16, 2018 at 1:23 pm

    […] in gorgeous photos by the amazingly accomplished writer and photographer Faith Gorsky, fan favorite Buffalo Butted Pecans have never looked more […]

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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