Chili Pecans
Recipe from EatingWell

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.



by 1  person


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Ingredients
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    1 1/2  tablespoons 
    chili powder
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    1 1/2  teaspoons 
    ground cumin
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    1   teaspoon 
    ground coriander
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    1   teaspoon 
    paprika
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    1   teaspoon 
    brown sugar
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    1/4  teaspoon 
    garlic powder
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    2   cups 
    pecan halves, (about 4 ounces)
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    1 1/2  tablespoons 
    Worcestershire sauce
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    1/2  teaspoon 
    salt

Directions
1.
Preheat oven to 275 degrees 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.
Tips:

1.
Refrigerate chili pecans in an airtight container for up to 1 month.
2.
Smoked paprika is available at specialty stores, Spanish markets and through La Tienda, tienda.com, (888) 472-1022.
3.
MAKE AHEAD TIP: Store in an airtight container for up to 1 week.
Nutrition information
Per Serving: cal. (kcal) 102, Fat, total (g) 22, sat. fat (g) 2, carb. (g) 6, Monosaturated fat (g) 12, fiber (g) 4, pro. (g) 3, sodium (mg) 193, Potassium (mg) 178, Percent Daily Values are based on a 2,000 calorie diet
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