Chili Pecans Recipes

Steps:

• Preheat the oven to 325˚ and lightly spray a rimmed baking sheet with cooking spray. Mix 1 teaspoon salt, the chili powder, cumin, allspice, cayenne, cinnamon and paprika in a small bowl. Melt the butter in a large skillet over medium-high heat. Add the sugar and soy sauce and stir to melt the sugar, then stir in the spices.
• Add the pecans and toss to coat them in the spiced butter. Cook, tossing, until the butter is absorbed into the nuts, 2 to 3 minutes. Spread on the baking sheet and bake until the nuts are toasted and the coating is caramelized, 12 to 15 minutes. Let cool slightly on the pan, sprinkle lightly with salt and serve warm.

Steps:

• In a large skillet, combine the first nine ingredients; cook and stir for 3 minutes. Remove from the heat. Stir in pecans and toss to coat., Transfer to a greased 15x10x1-in. baking pan. Bake at 325° for 15-20 minutes or until lightly browned, stirring occasionally. Cool. Store in an airtight container.

Steps:

• Heat oil in a heavy skillet over medium-low heat. Add pecans. Stir until dry and sizzling.
• Sprinkle chili powder, cayenne pepper, salt and sugar over pecans and stir until evenly coated. Sprinkle lemon juice into skillet and cook until the juice has evaporated.
• Turn pecans out onto several thicknesses of paper toweling to drain. Let cool slightly. Pecans are best within an hour of being made.

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)

Steps:

• Preheat oven to 200C/400F
• combine and simmer 1st 3 ingredients (water,sugar,butter) in a heavy bottom saucepan about 10 mins to make syrup.
• Add chili flakes and reduce the syrup until it starst to form a soft ball.
• Add pecans and quickly mix to cover.
• Pour on a baking sheet and pull apart pecans from each other using either a fork/spoon.
• Place in oven for about 30 mins or until it becomes dry and crispy.

Steps:

• Preheat oven to 350 degrees.
• Line a baking sheet with parchment paper.
• Place pecans and melted butter in a large bowl and toss until nuts are well-coated.
• Add remaining ingredients and toss again.
• Transfer to prepared baking sheet and arrange in a single layer.
• Bake until lightly browned, about 20 minutes.
• Remove from oven, immediately loosen nuts with a metal spatula and set aside to cool before serving or placing in gift containers.
• Makes 4 cups.

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.

Steps:

• preheat oven to 375 degrees. line a baking sheet with foil. place pecans on cookie sheet. In a small bowl stir together maple syrup, chilli powder, cayenne and salt. Drizzle over pecans. Tossing to coat. arrange in a single layer. Bake for 15 -20 minutes or until syrup is bubbling and deep golden brown. Remove from oven. remove from pan and place on a clean sheet of foil. makes 1 1/2 cups of pecans.