Spicy Pecans

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


MAKES: 8 to 10 servings

Recipe from

Nutritional 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


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


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.


November 2004