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25 min
15 min
10 min
about 2 cups



To Make Ahead: Store in an airtight container for up to 1 week.

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.

Preheat oven to 275 degrees F. Line a large baking sheet with parchment paper.

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.

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.

Refrigerate chili pecans in an airtight container for up to 1 month.

Smoked paprika is available at specialty stores, Spanish markets and through La Tienda,, (888) 472-1022.

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

0 Carbohydrate Servings

Exchanges: 2 fat (mono)

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