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Smokey Mesquite Chipotle Glazed Pecans by Shotgun Fred

Shotgun Fred’s Smokey Mesquite Chipotle Glazed Pecans

1 Cup Sugar
1 Tablespoon ground cinnamon
1/2 Tablespoon salt
2 Tablespoons cream of coconut (Goya Brand)
1/2 Teaspoon white vinegar
1 Tablespoon vanilla extract
1 Tablespoon Key-lime juice
1 Tablespoon butter
4 Tablespoons water
4 ounces of Shotgun Fred’s Chipotle Rub®
4 –5 Cups shelled pecan halves

In a wok, melt and spread out the butter and add the water. On low heat, combine all of the ingredients except the pecans in the 4 tablespoons of water. Once the sugar melts, increase the heat, and bring the glaze to a boil for at least 3 minutes or until a thread forms. Stir in the nuts and be sure to coat all of the nuts thoroughly. If you have too much glaze, add more nuts until all the nuts are just barely coated. Turn the mixture out on to a Silpat ® (silicone oven cookie pad) or waxed paper that has been covered with ½ of the Chipotle. Spread out the nuts in a single layer. As the nuts cool and become very sticky, sprinkle with the remainder of the Chipotle. Using your hands, keep the nuts from sticking together as they cool. When the nuts are fairly cool and no longer want to stick together, place them in a covered coffee can or canister along with any rub that has not become stuck to the nuts. Close the lid and tumble the canister to complete the coating process. Be sure that the nuts are completely cool before sealing up the canister.

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