Sunday, February 7, 2016

Pickapeppa Pecans

It's Super Bowl Sunday again and that means it's time to get to snacking. There's always our favorite chip and dips and of course, wings, upon wings, upon more wings, but this year we were looking for something new and different to add to the menu and "spice things up" (slight pun intended). Thankfully, Garden & Gun's newest addition to their book series, The Southerner's Cookbook, had just the right fix: Pickapeppa Pecans.

While Pickapeppa Sauce actually originates from Jamaica, it is quite the staple amongst Southerners, or at least amongst my married Texas family. It's the perfect stand-by in case of any unexpected visitors, just pull out a chunk of cream cheese, slather it with the Pickapeppa sauce, and serve with crackers. Southerners will swoon.

Southerners are also notorious for their love of the pecan. So what could be more fitting for this crowd than matching the beloved Pickapeppa sauce with pecans - matrimony made in heaven. And better yet, the recipe is so simple, but it will result in impressively raised eyebrows.


4 cups of Pecans
1 5-ounce bottle of Pickapeppa Sauce
1/2 cup of brown sugar
1/4 cup of water
1 teaspoon Salt
1 teaspoon Paprika


In a large bowl, whisk together the Pickapeppa Sauce, 1/4 cup of brown sugar, 1/4 cup of water, salt, and paprika (reserving 1/4 cup of brown sugar).

Add the pecans, and carefully stir to coat. Let sit for 1 hour.

I traded out my whisk for a spatula and carefully stirred the pecans every 15 minutes or so to try to coat evenly.

Preheat the oven to 350 degrees. Drain the nuts with a colander over the sink.

Place on a Parchment paper lined baking tray and spread out evenly. Sprinkle the tops with the remaining 1/4 cup of brown sugar.

Let cool on the baking tray for at least an hour. Serve.

Recipe courtesy of Garden & Gun's The Southerner's Cookbook