- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: about 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 219
- Total Fat
- 21 g
- Saturated Fat
- 2 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 151 mg
- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: about 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 219
- Total Fat
- 21 g
- Saturated Fat
- 2 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 151 mg
Ingredients
Directions
- 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, tienda.com, (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)
