Chili Pecans

Chili Pecans

2 Reviews
From: EatingWell Magazine, Fall 2004

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.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 1½ tablespoons chili powder
  • 1½ teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon brown sugar
  • ¼ teaspoon garlic powder
  • 2 cups pecan halves, (about 4 ounces)
  • 1½ tablespoons Worcestershire sauce
  • ½ teaspoon salt


  • Active

  • Ready In

  1. Preheat oven to 275°F. Line a large baking sheet with parchment paper.
  2. 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.
  3. 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.

Nutrition information

  • Serving size: 2 tablespoons
  • Per serving: 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; 570 IU vitamin A; 1 mg vitamin C; 32 mg calcium; 1 mg iron; 221 mg sodium; 169 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 2 fat (mono)

Reviews 2

December 27, 2012
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By: EatingWell User
I found these pecans need a little something more, so I served them with semi-sweet chocolate chips. The spices and dark chocolate make a perfect medley.
December 17, 2009
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By: EatingWell User
Very good. not too spicey. Yummo
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