We almost wish we hadn't invented this irresistible treat. Once you try our Sweet and Spicy Pecans, you'll understand why - they are truly addictive! Our culinary team found the perfect balance between sweet and spicy to dress up organic pecans, grown in the Mesilla Valley of Southern New Mexico. A blend of sugar and warming spices like cinnamon and cloves are kicked up a notch with spiciness from ginger, mustard and cayenne pepper. They are delicious in salads, on a cheese plate, sprinkled over ice cream or eaten by the handful. 

Expert tip: For a Campo-inspired weeknight dinner, pulse pecans, panko breadcrumbs, Woodfire Salt and fresh parsley in a food processor until coarse crumbs are formed. Spread a thin layer of Green Chile Jam on salmon fillets, and then top liberally with pecan mixture. Bake at 400° for 10-12 minutes until salmon flakes with a fork. Squeeze lemon over fillets before serving.

• 6 oz compostable rice paper bag
• Made in New Mexico