Chili Pecans
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Ingredients
- 2 cups pecan halves
- 2 tablespoons coffee liqueur or maple syrup
- 4 teaspoons vegetable oil
- 2 tablespoons sugar
- 2 tablespoons ground Chimayo chile pepper or other medium-hot ground red chile pepper, such as ancho or pasilla
Details
Servings 2
Preparation time 15mins
Cooking time 15mins
Adapted from midwestliving.com
Preparation
Step 1
Line a 13x9x2-inch baking pan with foil; set aside. In a medium bowl combine pecan halves, liqueur or maple syrup and oil. Stir in sugar and chile. Spread in prepared pan.
Bake, uncovered, in a 250 degrees F. oven for 45 minutes, stirring twice. Spread on a large piece of foil to cool. Store in airtight container at room temperature for up to 2 weeks or freeze for up to 1 month. Makes 2-1/2 cups.
Monosaturated fat (g) 9, sat. fat (g) 2, Fat, total (g) 18, carb. (g) 8, sugar (g) 5, chol. (mg) 0, Folate (µg) 8, fiber (g) 3, iron (mg) 1, Cobalamin (Vit. B12) (µg) 0, cal. (kcal) 192, Polyunsaturated fat (g) 6, Trans fatty acid (g) 0, calcium (mg) 20, pro. (g) 2, sodium (mg) 16, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 0, Potassium (mg) 120, Riboflavin (mg) 0, Thiamin (mg) 0, vit. C (mg) 1, vit. A (IU) 437
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