Chili Pecans Recipes
CHILI SPICED PECANS
A simple spice blend puts the spotlight on crunchy pecans. Make sure you have plenty on hand because they disappear fast!
Provided by Taste of Home
Categories Snacks
Time 25m
Yield 3 cups.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 292 calories, Fat 31g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 213mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 4g fiber), Protein 3g protein.
AISHA'S CHILI PECANS (CAJUN)
Make and share this Aisha's Chili Pecans (Cajun) recipe from Food.com.
Provided by Pneuma
Categories Cajun
Time 55m
Yield 1 batch, 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 300.5, Fat 21.3, SaturatedFat 3.4, Cholesterol 7.6, Sodium 22, Carbohydrate 29, Fiber 2.6, Sugar 26.3, Protein 2.4
CRUNCHY CHILI AND BROWN SUGAR PECANS
This is an easy party appetizer or a friend and neighbor holiday gift. One word of caution tho- make plenty because they're positively addicting!
Provided by Leslie in Texas
Categories Fruit
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
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.
TOASTED CHILE PECANS
I adopted this recipe. I think that the quality of chili powder really does matter for this recipe, as does watching the baking time. It is easy to burn the seasoning on the pecans.
Provided by Ms B.
Categories Lunch/Snacks
Time 35m
Yield 4 cups
Number Of Ingredients 7
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.
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CHILI PECANS | MIDWEST LIVING
From midwestliving.com
4/5 (1)Calories 192 per servingTotal Time 1 hr
- Line a 13x9x2-inch baking pan with foil; set aside. In a medium bowl combine pecan halves, liqueur or maple syrup and oil. Stir in sugar and chile. Spread in prepared pan.
- Bake, uncovered, in a 250 degrees F. oven for 45 minutes, stirring twice. Spread on a large piece of foil to cool. Store in airtight container at room temperature for up to 2 weeks or freeze for up to 1 month. Makes 2-1/2 cups.
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