Best Chili Lime Pecans Recipes

TAJIN® ROASTED NUTS

Tajin® Roasted Nuts image

Plain mixed nuts are kicked up a notch by adding the tangy and spicy flavors of Tajin® seasoning. They are a perfect party snack and go well with a nice cold beer.

Provided by France C

Categories Appetizers and Snacks Nuts and Seeds

Time 25m

Yield 10

Number Of Ingredients 3

Ingredients

1 (15 ounce) can mixed nuts
2 tablespoons unsalted butter, melted
1 tablespoon chili-lime seasoning (such as Tajin®)

Steps:

Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
Place nuts into a medium bowl. Mix butter and chili-lime seasoning together in a small bowl; pour over nuts and toss until evenly coated. Transfer to the prepared baking sheet and spread out into a single layer.
Bake in the preheated oven until nuts are lightly browned, 18 to 20 minutes, stirring every 6 to 7 minutes. Remove from the oven and place nuts on a paper towel-lined plate. Let cool completely before serving or storing.

Nutrition Facts : Calories 273 calories, Carbohydrate 10.8 g, Cholesterol 6.1 mg, Fat 24.2 g, Fiber 3.8 g, Protein 7.4 g, SaturatedFat 4.4 g, Sodium 404.5 mg, Sugar 2 g

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

Ingredients

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.

CHILI PECANS

Chili Pecans image

Provided by Food Network

Time 25m

Yield about 2 cups

Number Of Ingredients 9

Ingredients

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)