Recipe Image

Chili Pecans

  • 25 m
  • 1 h
EatingWell Test Kitchen
“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. ”


    • 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


  • 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.
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