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Chili Lime Pecans

Photo: Romulo Yanes

Prep time 10 mins
Cook time 35 mins
Yield

Yield: 6 packages (about 7 1/2 cups) (serving size: 1/4 cup)

Ingredients

  • 2 large egg whites, lightly beaten
  • 3/4 cup packed light brown sugar
  • 6 cups pecan halves
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 1 tablespoon finely grated lime zest

Nutrition Information

  • calories 160
  • fat 14 g
  • satfat 1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 2 g
  • carbohydrate 8 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 89 mg
  • calcium 21 mg

How to Make It

  1. Preheat oven to 350ºF with a rack in center. Line a baking sheet with foil and mist with cooking spray.

  2. In a large bowl, whisk egg whites with 2 Tbsp. water until very frothy and thick, about 2 minutes. Whisk in brown sugar until completely mixed in, then stir in pecan halves until coated.

  3. Stir together chili powder, cumin and salt. Sprinkle over nuts; toss until well coated. Spread nuts in a single layer on baking sheet. Bake, stirring occasionally, until golden brown, about 25 minutes. Transfer to a large bowl, sprinkle with zest and toss to mix. Let cool, tossing occasionally to break up clusters.