Spicy Citrus Candied Pecans Recipe (video)
A quick and simple one this week. But we're going to be using these in next week's video, so we wanted to get it done first! These spicy candied pecans have a delicious citrusy zing from calamondins (or calamansi). This is a small citrus that is frequently sold as an ornamental tree. It's a very popular ingredient in the Philippines, and out tree (in a pot) produces fruit about twice a year. If you don't have access to calamondin, you can use orange or lemon for that part of the recipe.
These came out very spicy. Between the black pepper, the cinnamon, and the dried Thai birdseye chili, it had a real zing. There's an excellent chocolate shop local to us that does dark-chocolate covered spicy candied pecans, and we could see these being absolutely amazing that way, but we also don't have the patience to temper chocolate! If you want to tone down the spice, you can reduce or omit the chili pepper, and also reduce the black pepper in the recipe. If you want to keep it more of a warm-spice flavour profile, then go ahead and add a little nutmeg, clove, or cardamom to this.
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