Chili Pecans
Contributed by: EatingWell.com
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.
Prep: 25 min
Total: 1 hr
Yield: about 2 cups
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Ingredients:
-
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
Preparation:
- Preheat oven to 275 degrees 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 8-10 minutes, until lightly browned and very fragrant, about 35 minutes. Transfer to a bowl; sprinkle with salt and toss well. Let cool.
Tips:
- Refrigerate chili pecans in an airtight container for up to 1 month.
- Smoked paprika is available at specialty stores, Spanish markets and through La Tienda, tienda.com, (888) 472-1022.
To Make Ahead: Store in an airtight container for up to 1 week.
Per serving: 102 calories; 22 g fat (2 g saturated fat, 12 g mono unsaturated fat); 0 mg cholesterol; 6 g carbohydrates; 3 g protein; 4 g fiber; 193 mg sodium; 178 mg potassium
Exchanges: 2 fat (mono)
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