Chili Pecans
A medley of warm spices tempered with a touch of brown sugar is a great match for rich, nutritious pecans. They make a perfect nibble with a drink before dinner or afterward with a cup of espresso. Source: EatingWell Magazine, Fall 2004
Ingredients
Directions
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Preheat oven to 275 degrees F. Line a large baking sheet with parchment paper.
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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.
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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.
Tips
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.
Nutrition Facts
2 fat (mono)
