Chili Spiced 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.
SPICED PECANS
So simple, so good! Have tried several different combinations of spices, but keep coming back to this one. I use only pecans, but mixed nuts would be fine.
Provided by Pat
Categories Appetizers and Snacks
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- In a small bowl beat the egg white with the water. Stir in the pecans, mixing until well moistened.
- In a small bowl, mix together sugar, salt, cinnamon, cloves and nutmeg. Sprinkle over the moistened nuts. Spread nuts on prepared pan.
- Bake in preheated oven for 30 minutes, stirring once or twice. Be careful not to overcook and burn the nuts.
Nutrition Facts : Calories 443.1 calories, Carbohydrate 24.7 g, Fat 39 g, Fiber 5.5 g, Protein 5.6 g, SaturatedFat 3.4 g, Sodium 203.6 mg, Sugar 18.9 g
HOT AND SPICY PECANS
These pecans aren't too hot, but you can leave out the red pepper if you like them milder, or increase it to taste. These make a great snack or appetizer for the holidays, or anytime.
Provided by Diane Kester
Categories Appetizers and Snacks Spicy
Time 40m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 118.1 calories, Carbohydrate 2.6 g, Cholesterol 3.8 mg, Fat 12.2 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 1.8 g, Sodium 62 mg, Sugar 0.7 g
CHILI PECANS
Provided by Barbara Kafka
Categories easy, quick, appetizer
Time 12m
Yield about 2 cups
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 19 grams, Carbohydrate 5 grams, Fat 22 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 74 milligrams, Sugar 2 grams, TransFat 0 grams
SPICED PECANS
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.
CHILI PECANS
Provided by Food Network
Time 25m
Yield about 2 cups
Number Of Ingredients 9
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)
MAPLE GLAZED CHILLI SPICED PECANS
Make and share this Maple Glazed Chilli Spiced Pecans recipe from Food.com.
Provided by kmergirl
Categories Lunch/Snacks
Time 20m
Yield 1-2 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 1451.9, Fat 107.5, SaturatedFat 9.3, Sodium 609.1, Carbohydrate 129.6, Fiber 14.8, Sugar 101.9, Protein 13.8
SPICY COCOA GLAZED PECANS
The original of this slightly tweaked recipe comes from the Dec 2006 cookbooklet, Best Recipes, Hershey's Holiday Favorites. Preparation time does not include the time needed for the finished nuts to cool completely.
Provided by Sydney Mike
Categories Fruit
Time 30m
Yield 3 cups, 20 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F, then use a vegetable oil spray to lightly coat a large but shallow baking sheet.
- In a bowl combine the 1/2 cup of sugar & the warm water, stirring until sugar is dissolved.
- Add pecans & let soak 10 minutes before draining & discarding the water.
- In a large bowl, stir together the 1/4 cup of sugar, cocoa, chili powder & cayenne pepper.
- Add pecans to this spicy cocoa mixture & toss until all the cocoa mixture coats the pecans, then spread the nuts evenly on the prepared pan.
- Bake 10 to 15 minutes or until pecans start to glisten & appear dry, stirring several times while baking.
- Remove from the oven & let the baking sheet cool completely on a wire rack.
- Store nuts in a tightly covered container, placed in a cool, dry spot.
- Serve as a snack, with beverages, or sprinkle in salads.
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