Chili Pecans

  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: about 2 cups
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1 1/2 tablespoons chili powder

1 1/2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon paprika

1 teaspoon brown sugar

1/4 teaspoon garlic powder

2 cups pecan halves (about 4 ounces)

1 1/2 tablespoons Worcestershire sauce

1/2 teaspoon salt


  1. To Make Ahead: Store in an airtight container for up to 1 week.
  2. A medley of warm spices tempered with a touch of brown sugar is a great match for rich, nutritious pecans. They make a perfect nibble with a drink before dinner or afterward with a cup of espresso.
  1. Preheat oven to 275 degrees F. Line a large baking sheet with parchment paper.
  2. Combine chili powder, cumin, coriander, paprika, brown sugar and garlic powder in a small bowl. Toss pecans and Worcestershire sauce in a large bowl. Sprinkle the spice mixture over the pecans, tossing to coat. Spread the spiced nuts on the prepared baking sheet.
  3. Bake the pecans, tossing every 8 to 10 minutes, until lightly browned and very fragrant, about 35 minutes. Transfer to a bowl; sprinkle with salt and toss well. Let cool.
  4. Refrigerate chili pecans in an airtight container for up to 1 month.
  5. Smoked paprika is available at specialty stores, Spanish markets and through La Tienda,, (888) 472-1022.
  6. Per 2-tablespoon serving: 102 calories; 22 g fat (2 g saturated fat, 12 g mono unsaturated fat); 0 mg cholesterol; 6 g carbohydrates; 3 g protein; 4 g fiber; 193 mg sodium; 178 mg potassium
  7. 0 Carbohydrate Servings
  8. Exchanges: 2 fat (mono)
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