Chile Roasted Pecans Recipes

HOT AND SPICY PECANS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a medium bowl, mix butter, Worcestershire sauce, red pepper, salt, and garlic powder. Stir in the pecans, and gently toss with chili powder to coat.
• Spread coated pecans on a medium baking sheet, and cook 30 minutes in the preheated oven, stirring approximately every 10 minutes.

CHILI SPICED PECANS

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.

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)

SPICED PECANS

Steps:

• Preheat the oven to 300 degrees F. Spray a sheet pan with the cooking spray or brush it lightly with oil.
• Place the egg white in a large bowl and whisk vigorously for 15 seconds, until light and frothy. Whisk in the brown sugar, vanilla, cinnamon, ginger, chile powder, cloves, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Add the pecans and mix well, until thoroughly coated. Pour the mixture, including any liquid, onto the prepared pan and spread in a single layer. Bake for 30 minutes, tossing twice with a metal spatula. Each time you toss the pecans, spread them out again in one layer. When they're done, sprinkle with fleur de sel and allow to cool completely; they will crisp as they cool. Serve at room temperature.

THE BEST ROASTED PECANS

Steps:

• Preheat an oven to 300 degrees F (150 degrees C).
• Beat egg whites until foamy in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
• Mix the pecan halves into the egg white.
• Stir the white sugar, brown sugar, and cinnamon together in a bowl; add to the pecan and egg white mixture and stir.
• Coat the bottom of a jelly roll pan with the softened butter.
• Spread the pecan mixture in an even layer in the prepared pan.
• Bake in the preheated oven until crisp, turning occasionally, 45 to 60 minutes.

OLD-FASHIONED ROASTED PECANS

Steps:

• Preheat oven to 225 degrees F (105 degrees C). Lightly grease a rimmed baking pan.
• Combine the egg white and water in a mixing bowl; beat until fluffy. Fold in the pecans to coat evenly. Combine the sugar, salt, and ground cinnamon in a shaker or cup with a lid. Dust the pecans evenly with the sugar mixture. Spread the nuts over the prepared pan.
• Bake in preheated oven until toasted and fragrant, stirring every 15 minutes, about 1 hour. Cool on pan, and store in an airtight container.