Yield: 16 Servings
|4 ounces||Unsweetened chocolate|
|10 tablespoons||Unsalted butter|
|3||Extra large eggs|
|1¼ teaspoon||Pure vanilla extract|
|1 cup||Unbleached flour|
|2 teaspoons||Hot ground red chile|
|1 pinch||(generous) salt|
|1 cup||Carmelized pecans:|
|1 cup||Coarse chopped pecans|
|1 tablespoon||Hot ground red chile|
Preheat oven to 350. Generously butter and lightly flour 9x13 in. baking pan. Melt chocolate and butter in a heavy-bottomed pan over low heat. Stir well and let cool a few minutes. Beat mixture w/ a wooden spoon until blended. Stir in sugar and mix well. Beat eggs and vanilla into the batter until well blended. Stir in flour, ground chile, and salt until just mixed.
Stir in pecans and pour batter into pan, spread evenly. Bake for 25-30 minutes.
Carmelized Pecans: In a small skillet, combine the water and sugar and stir over med. heat for 2 minutes. Add pecans and stir well with a wooden scraper as the water evaporates. After 3 or 4 minutes, add thee ground chile and the salt and toss well to coat the pecans evenly. Continue stirring for a few minutes longer until all the water has evaporated, pecans are coated, and pan is dry. Turn nuts onto waxed paper or plate to cool.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .