Spicy Pecans

Lisa Romerein

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

Yield: MAKES: 8 to 10 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 369
  • Calories from fat: 76%
  • Protein: 3.8g
  • Fat: 31g
  • Saturated fat: 2.5g
  • Carbohydrate: 25g
  • Fiber: 3.7g
  • Sodium: 140mg
  • Cholesterol: 0.0mg

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

Preparation

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