Orange Chipotle-Spiced Pecan Mix

Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross

Prepare a batch of this smoky-sweet mix to have on hand when visitors drop by. Or pack them into handsome jars to give as gifts.

Yield: 2 1/2 cups (serving size: 2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 91
  • Calories from fat: 76%
  • Fat: 7.7g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 2.4g
  • Protein: 1.2g
  • Carbohydrate: 4.8g
  • Fiber: 0.8g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 98mg
  • Calcium: 1mg

Ingredients

  • 1 tablespoon grated orange rind
  • 1 tablespoon fresh orange juice
  • 1 large egg white
  • 2 cups pecan halves
  • 1 tablespoon dark brown sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground chipotle chile pepper
  • Cooking spray
  • 1/2 cup sweetened dried cranberries

Preparation

  1. 1. Preheat oven to 225°.
  2. 2. Combine first 3 ingredients in a medium bowl; stir with a whisk. Stir in pecans. Combine sugar, salt, and pepper. Add to pecan mixture; toss well. Spread mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 225° for 1 hour, stirring occasionally. Remove from oven; cool completely. Stir in cranberries.
  3. Note: Store in an airtight container for up to one week.
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