Chili Lime Pecans Food

CHILI LIME SPICED NUTS

Steps:

• Preheat oven to 300°
• Line a large baking sheet with parchment paper.
• In a bowl, combine all ingredients and stir to coat nuts with seasonings
• Spread seasoned nuts evenly on baking sheet in a single layer.
• Bake for 30 minutes, stirring halfway through
• Remove from oven and allow to cool completely. Pack into mason jars and store in the fridge.

CHILI PECANS

Steps:

• 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)

CHILI-LIME PECANS

Steps:

• 1. Preheat oven to 350°.
• 2. Mix together lime juice, olive oil, chili powder, paprika and cayenne pepper.
• 3. Add pecan halves and spread on sheet sprayed with non-stick spray. Bake for 12 to 14 minutes, stirring occasionally, until pecans are toasted and dry. Cool completely. Store in airtight container.

TOASTED CHILE PECANS

Steps:

• Preheat oven to 300°F.
• Combine pecans, Kahlua, and oil.
• Toss well.
• Add chile powder, sugar, salt, and cayenne.
• Mix well.
• Place on a baking sheet that has been lightly oiled or that is covered with parchment paper.
• Bake in a preheated oven for a total of 20 to 25 minutes: bake for 10 minutes, then stir.
• Stir again about every 5 minutes.
• Remove from oven and loosen with a spatula.
• Allow to cool.
• Break up if needed.
• Store in an airtight container.
• Note: Can be frozen.
• Can be chopped and used as a topping for desserts.