Lucifer's Nuts (they are hot)

[Guest guest]

Lucifer's Nuts

 

1 cup pecan halves or substitute the nut of your choice

1/4 cup water

2 tablespoons sugar

1 tablespoon dried habenero powder, use your judgment on this

1/4 teaspoon salt.

 

Over a medium-high heat, stir the water and sugar in a small teflon skillet

until the sugar is disolved. Add the nuts, and stir constantly until the water

is mostly evaporated, about 3 to 4 minutes. Add the chile and salt to coat well,

and stir constantly until the water is gone. Remove the nuts to a piece of wax

paper, separating the pecan halves from each other with a fork if necessary. Let

cool, and incorporate them into the cake batter just before pouring it into the

pan.

To make the habenero powder, put 4 dried habs in the spice grinder, and ground

until very fine. Let the grinder settle for a couple of minutes before trying to

remove the powder. Using finely powdered dried hot peppers of a lesser burn

level would be appropriate for the non chile heads.

[Guest guest]

Whoa!  this sounds incendiary!  I seem to have missed (or misunderstood) a

detail of this recipe.  Are the nuts prepared and then added to a cake batter? 

What kind of cake is it?

Any cake with nuts in it?  Does it work in brownies also?

 

I have discovered one of my favorite brands of (DARK) chocolate, i.e., Lindt,

makes a

dark chocolate bar with " red chili " added to it.  It makes a mild-heat flavor

addition that reminds me of the old-fashioned spicy cinnamon " red-hots " candies

I used to love.  (My grandfather always seemed to have them at his place--I

never think of them without remembering Grandpa!) 

 

Reading  the " Lucifer's Nuts " recipe, I'm wondering what these would be like in

a dark chocolate brownie....Wait!  I like spice, but I'm a " wuss " when it comes

to habanero

peppers!  Maybe I would try them with cayenne or serrano or a slightly less-hot

variety! 

 

Thanks for the unusual recipe!

 

--Laura B., in Illinois 

 

*********

Lucifer's Nuts

 

1 cup pecan halves or substitute the nut of your choice

1/4 cup water

2 tablespoons sugar

1 tablespoon dried habenero powder, use your judgment on this

1/4 teaspoon salt.

 

Over a medium-high heat, stir the water and sugar in a small teflon skillet

until the sugar is disolved. Add the nuts, and stir constantly until the water

is mostly evaporated, about 3 to 4 minutes. Add the chile and salt to coat well,

and stir constantly until the water is gone. Remove the nuts to a piece of wax

paper, separating the pecan halves from each other with a fork if necessary. Let

cool, and incorporate them into the cake batter just before pouring it into the

pan.

To make the habenero powder, put 4 dried habs in the spice grinder, and ground

until very fine. Let the grinder settle for a couple of minutes before trying to

remove the powder. Using finely powdered dried hot peppers of a lesser burn

level would be appropriate for the non chile heads.