Red Fire Pecans: Georgian and New Mexican pecans + ancho chillies + organic sugar + dark cocoa *MILD PIQUANCY

A mix of crunchy Georgian and New Mexican pecans, shell-cracked, oven-roasted and caramelized, intermingled with ancho chili, cumin, curry and cocoa powder. Serve them in a crystal bowl at your next dinner party, toss them with some popcorn or top Ice Cream with a handful.

Consume within 8 weeks.

SKU: CN-PEC-RED

"Our story began with a bowl of pecans and a desire to reinvent a distinctly Southern recipe. The result is a mix of crunchy Georgian and New Mexican pecans, shell-cracked, oven-roasted and caramelized, intermingled with ancho chili, cumin, curry and cocoa powder. Serve them in a crystal bowl at your next dinner party, toss them with some popcorn or top your ice cream with a handful."
–Katrina

Quench the chili fire…Ever wonder how to alleviate the spicy sting in your mouth after a bite of chili-spiked food? Foods high in milk fat are the number one squelcher for a chili-induced inferno. But resist the urge to gulp a pitcher of iced water! Capsaicin, the chemical responsible for the chilli fire, is water's enemy. Capsaicin dissolves best in fats, oils and alcohol; water will only aid in distributing it throughout your mouth. At Vosges, we tested three chocolate cures for chili heat that combine dairy with the rich fat of cocoa butter. Try our Red Fire pecans alongside our Barcelona candy bar, a steaming mug of La Parisienne drinking chocolate or a bowl of our Red Fire Ice Cream.