Chocolate Cake with Lucifer's Nuts
habanero chili peppers
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.