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.
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
How to Make It
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.
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.
Like the recipe a lot, have made it a few times. What I did change was to roast them at a lower temperature (250 degrees) for a longer time (50 minutes), turning them every 10-15 minutes. When I had done it according to the recipe, they still were slightly sticky but with the lower temp and longer time it gave the maple syrup time to dry up.
My time and temp above were using a heavy jelly roll pan and a silpat mat instead of parchment paper, so probably a little longer than if you were using a lighter pan and parchment.
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