Best Chili Lime Pecans Recipes

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CHILI PECANS



Chili Pecans image

Provided by Food Network

Time 25m

Yield about 2 cups

Number Of Ingredients 9

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

Steps:

  • To Make Ahead: Store in an airtight container for up to 1 week.
  • 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.
  • 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 to 10 minutes, until lightly browned and very fragrant, about 35 minutes. Transfer to a bowl; sprinkle with salt and toss well. Let cool.
  • 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.
  • Per 2-tablespoon 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
  • 0 Carbohydrate Servings
  • Exchanges: 2 fat (mono)

CHILI-LIME PECANS



CHILI-LIME PECANS image

Nuts are a party staple during the holidays. I usually double this recipe, but they still go fast.

Provided by Marlene York

Categories     Nuts

Time 20m

Number Of Ingredients 6

3 c pecan halves
1 tsp chili powder
2 Tbsp fresh lime juice
1 tsp paprika
1 Tbsp extra virgin olive oil
1/2 tsp cayenne pepper

Steps:

  • 1. Preheat oven to 350°.
  • 2. Mix together lime juice, olive oil, chili powder, paprika and cayenne pepper.
  • 3. Add pecan halves and spread on sheet sprayed with non-stick spray. Bake for 12 to 14 minutes, stirring occasionally, until pecans are toasted and dry. Cool completely. Store in airtight container.

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