I love the addition of the lime with the heat of the cayenne pepper.
Photo: Jennifer Davick; Styling: Marian Cooper Cairns
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon ground red pepper
- 3 cups pecans
- Stir together lime juice, olive oil, paprika, salt, chili powder, and ground red pepper. Add pecans; toss. Spread in a lightly greased aluminum foil-lined jelly-roll pan. Bake at 350° for 12 to 14 minutes or until pecans are toasted and dry, stirring occasionally. Cool completely.
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