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Spicy Pecans

Lisa Romerein
Yield MAKES: 8 to 10 servings
NOTES: These pecans can be made up to a week ahead; store airtight at room temperature.

Ingredients

  • 1 pound pecan halves
  • 3/4 cup sugar
  • 2 tablespoons lime juice
  • 3 tablespoons ground New Mexico chile
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon salt

Nutrition Information

  • calories 369
  • caloriesfromfat 76 %
  • protein 3.8 g
  • fat 31 g
  • satfat 2.5 g
  • carbohydrate 25 g
  • fiber 3.7 g
  • sodium 140 mg
  • cholesterol 0.0 mg

How to Make It

  1. Spread pecans in a single layer in a baking pan. Bake in a 350° oven until golden under skins, 8 to 10 minutes.

  2. In a 10- to 12-inch frying pan over high heat, combine sugar, lime juice, ground chile, cayenne, and salt. Stir until sugar is melted, 2 to 3 minutes, then stir occasionally until mixture is very bubbly and slightly darker, 2 to 3 minutes longer.

  3. Add pecans and stir until well coated with sugar mixture. Spread in baking pan and let stand until cool to touch, 15 minutes.