Make a bunch of deez.

I just finished watching The Handmaid’s Tale again for about the tenth time, and even though that show is CREEPY AS HELL, I love the concept of a Dystopian future in which society is a completely alternate reality from our own. But if I had to write a Hulu drama about a Dystopian future my worst fantasy (not really) would be a world without Tapatio and Tajin. Can you even imagine?! Life would cease to exist as we know it.

But since we do not live in that reality, and one which I will NEVER allow to happen, snack on Tapatio + Tajin pecans, because they are great for watching the Handmaid’s Tale or whatever weird show suits your fancy now that MINDY IS GONE FOREVER. :'(

Butter, tajin, tapatio, and salt are all that is on these pecans. I bought raw pecans at Sam’s Club (they are cheaper and taste better than the ones from Costco).
What my counter usually looks like when I’m taking photos of the food we make. Reminder – not everything looks glamorous like it does in a photo (not to say that my photos look at all glamorous). But there are a few glamorous things in view here – my husband, pecans, tapatio, tajin, and our fox candle. Pay no attention to the hacked-up chair in the background that I will at some point have reupholstered after I brutally tore it apart one day, thinking I could upholster it myself. But, you know, priorities. Like tajin + tapatio pecans.
I prefer to use pecans in this dish because they are more porous than other types of nuts. They bake + crisp up faster than other nuts as well, so you can infuse them with lots of flavor without them overcooking. Plus, with all the time you save from not having to bake nuts in the oven, you can spend it with me grieving that MINDY IS OVER FOREVER.
After they have roasted for 10 minutes, they are perfectly crisp and have amazing flavor. (Let them sit for a minute before eating them because they crisp up the longer they sit)
Because I can’t have enough of a good thing, and because Tajin is literally carb free, sprinkle some more on after they are out of the oven. Also, check out the return of husband hands! He’s such a good helper. I love him.

2 cups raw pecans
Tajin (to taste)
Tapatio (to taste)
Salt (to taste)
1/2 cup butter, melted

1. Preheat oven to 350 degrees
2. Melt butter in microwave for one minute
3. Toss pecans with melted butter, tajin, tapatio, and salt
4. Bake for 10 minutes at 350 degrees, or until slightly browned
5. Cool for 10 minutes before eating

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