Spiced Pecans

Iain Bagwell; Melanie J. Clarke

Ancho chiles are dried smoked poblano peppers. Look for ancho chile powder on the spice aisle of most supermarkets or at Latin groceries. Regular chili powder includes ground cumin, dried oregano, and other ingredients, so the two are not interchangeable.

Yield: 16 servings (serving size: 2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 104
  • Calories from fat: 84%
  • Fat: 9.7g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 3g
  • Protein: 1.3g
  • Carbohydrate: 3.8g
  • Fiber: 0.8g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 95mg
  • Calcium: 4mg

Ingredients

  • 2 tablespoons maple syrup
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons ancho chile powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups pecan halves

Preparation

  1. Preheat oven to 375°.
  2. Combine maple syrup, Worcestershire, chile powder, cumin, salt, and pepper in a large bowl, stirring well. Add nuts to syrup mixture; toss well to coat. Arrange nuts in a single layer on a jelly-roll pan lined with parchment paper. Bake at 375° for 10 minutes or until lightly browned. Cool completely on pan.
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