Ingredients
1 ½ tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 tsp brown sugar
¼ tsp garlic powder
2 cup pecan halves (about 4 ounces)
1 ½ Tbsp Worcestershire sauce
½ tsp salt
Directions
1. Preheat oven to 275°F. Line a large baking sheet with parchment paper.
2. 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.
3. 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.
Tip: Refrigerate chili pecans in an airtight container for up to 1 month.
Nutrition Facts
Provided by: EatingWell
Per Single Serving / Serves 16 Total
- Calories 102
- Calories from fat 198
- Total Fat 22gm 34%
- Saturated Fat 2gm 10%
- Monounsaturated Fat 12gm
- Sodium 193mg 8%
- Total Carbohydrates 6gm 2%
- Fiber 4gm 4%
- Protein 3gm
- Cholesterol 0mg
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
