Nutrition per serving may change if servings are adjusted.
1 1/2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon brown sugar
1/4 teaspoon garlic powder
2 cups pecan halves, (about 4 ounces)
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon salt
Preheat oven to 275 °F. Line a large baking sheet with parchment paper.
Combine chili powder, cumin, coriander, paprika, brown sugar and garlic powder in a small bowl. Toss pecans and Worcestershire sauce in a large bowl. Sprinkle the spice mixture over the pecans, tossing to coat. Spread the spiced nuts on the prepared baking sheet.
Bake the pecans, tossing every 8 to 10 minutes, until lightly browned and very fragrant, about 35 minutes. Transfer to a bowl; sprinkle with salt and toss well. Let cool.
Make Ahead Tip: Store in an airtight container for up to 1 week.
Refrigerate chili pecans in an airtight container for up to 1 month.
200 calories;20 g fat(2 g sat); 3 g fiber; 6 g carbohydrates; 3 g protein; 7 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 570 IU vitamin A; 1 mg vitamin C; 32 mg calcium; 1 mg iron; 221 mg sodium; 169 mg potassium