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.


Chili Pecans

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Ingredients
  • 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
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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:
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.
MAKE AHEAD TIP: Store in an airtight container for up to 1 week.

Nutrition information
Calories 102, Total Fat 22 g, Saturated Fat 2 g, Monounsaturated Fat 12 g, Sodium 193 mg, Carbohydrate 6 g, Fiber 4 g, Protein 3 g, Potassium 178 mg. Exchanges: Fat 2 Percent Daily Values are based on a 2,000 calorie diet
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