Chili Lime Pecans Recipes

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.

CHILI LIME ROASTED PEPITAS (5 INGREDIENTS!)

Steps:

• Preheat oven to 300 F (150 C) and line a baking sheet with parchment paper.
• To the prepared baking sheet, add all ingredients (pepitas, lime juice, maple syrup, chili powder, sea salt, and cayenne (optional)). Mix with clean hands or a wooden spoon to evenly coat the pepitas with spices. Spread them into a relatively even layer - it's okay if they're not perfectly even (the result will be tasty pepita clusters)!
• Bake for 7-12 minutes or until the pepitas are lightly browned, stirring halfway. Remove from the oven and let cool slightly. The flavors will intensify as they cool.
• Let cool completely before storing in a sealed container at room temperature for 4-5 days or in the refrigerator or freezer for up to 1 month.

TAJIN® ROASTED NUTS

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
• Place nuts into a medium bowl. Mix butter and chili-lime seasoning together in a small bowl; pour over nuts and toss until evenly coated. Transfer to the prepared baking sheet and spread out into a single layer.
• Bake in the preheated oven until nuts are lightly browned, 18 to 20 minutes, stirring every 6 to 7 minutes. Remove from the oven and place nuts on a paper towel-lined plate. Let cool completely before serving or storing.

CHILI PECANS

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.

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.