Spicy Hot Pecans 4oz

Description

This pecan starts out sweet and then builds in the heat! Folks that love spice love this flavor! Try it with a Malbec or Zinfindel wine and you’ve got yourself a winner!

The My Buddy’s Nuts Process:

• The pecans are boiled to remove the oils and softens the nut
• We drain everything and add powdered sugar, covered with tapioca starch
• We then crisp the pecans using a process called velvetizing
• Seasoning is added once it comes out of the fryer

Recipe:

My Buddy’s Nuts Chocolate Truffles
Makes about 3 dozen truffles

Truffle filling:
1 1/2 lbs. awesome semi-sweet chocolate chips
1 cup heavy cream
4 Tbs. unsalted butter
2 Tbs. honey
1 tsp. vanilla extract
1 each Spicy Hot Pecan from My Buddy’s Nuts, for each truffle

Coating:
1 cup bittersweet or semi-sweet chocolate chips
2 tsp. shortening

Cayenne pepper to dust.

Combine heavy cream, butter, honey, and vanilla extract in a saucepan and cook over low heat until it starts to simmer. Place the chocolate chips in a medium bowl. Remove heavy cream mixture from heat and pour over the bowl of chocolate chips. Wait for a few minutes for the chocolate to soften. Using a wooden spoon or rubber spatula, slowly stir the mixture until it becomes smooth and shiny. Cover with plastic wrap and refrigerate for 1 hour or until the mixture is slightly firm.

Line a sheet-pan with parchment paper. Measure 1 tablespoon of the truffle filling and drop them onto the sheet-pan. Insert in the middle a Spicy Hot Pecan. Refrigerate them for 30 minutes until firm and then roll them into balls. Refrigerate them again for 15 minutes more.

Combine the chocolate chips and vegetable shortening in a bowl and melt over hot water. Stir until smooth. Drop the truffles into the chocolate coating one at a time, quickly coat them and remove with a fork. Gently shake off any extra chocolate and place the truffle onto the cookie sheet. Dust cayenne pepper on top before the chocolate sets up. Store the truffles in an airtight container.