I love these pecans! Use them instead of croutons, in chicken salad, give as gifts, and snack on them between meals. Chopped them up and tossed into homemade caramel corn for a spicy-ssweet treat. I've substituted walnuts with great results. If the nuts are a little sticky after 10 minutes I'll turn off the oven and them continue to dry out.
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
More From Cooking Light
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
- Preheat oven to 375°.
- 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.
Spiced Pecans Recipe at a Glance
- COURSE: Snacks
- CONVENIENCE: Entertaining, Gifts, Make-Ahead, Quick/Easy, 5 Ingredients or Less
- CUISINE: American
- MAIN INGREDIENT: Nuts
- DIETARY CONSIDERATION: Low Carbohydrate, Low Cholesterol, Low Saturated Fat, Low Sodium
- COOKING METHOD: Bake
- OCCASION: Autumn, Christmas, Winter
- PUBLICATION: Cooking Light
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