Chili Pecans

By MaryEllen

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.

Ingredients

• 1 1/2 Tbs chili powder
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1 tsp brown sugar
• 1/4 tsp garlic powder
• 2 cups pecan halves, (about 4 ounces)
• 1 1/2 Tbs Worcestershire sauce
• 1/2 tsp salt

Preparation

Step 1

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.

Servings: 16
Yield: 2 cups

Cooking Times
Preparation Time: 25 minutes
Total Time: 1 hour

Nutrition Facts
Serving size: 1/16 of a recipe (0.6 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 100.16
Calories From Fat (84%) 83.8
% Daily Value
Total Fat 10g 15%
Saturated Fat 0.87g 4%
Cholesterol 0mg 0%
Sodium 94.09mg 4%
Potassium 90.09mg 3%
Total Carbohydrates 3.06g 1%
Fiber 1.67g 7%
Sugar 0.9g
Protein 1.44g 3%

Recipe Type: Holiday

Tips
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.

Smoked paprika is available at specialty stores, Spanish markets and through La Tienda, tienda.com, [phone].

Source
Source: From EatingWell: Fall 2004, The EatingWell Diabetes Cookbook (2005)