Toasted Chile Pecans

Submitted by Ms B.

"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."

 

• Ready In: 35mins
• Ingredients: 7
• Yields: 4 cups

ingredients

• 4 cups pecan halves
• 3 tablespoons Kahlua (or substitute non-alcohol coffee syrup)
• 1 tablespoon vegetable oil
• 1⁄4 cup chili powder (New Mexico or Ancho)
• 3 tablespoons sugar
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon cayenne

directions

1. Preheat oven to 300°F.
2. Combine pecans, Kahlua, and oil.
3. Toss well.
4. Add chile powder, sugar, salt, and cayenne.
5. Mix well.
6. Place on a baking sheet that has been lightly oiled or that is covered with parchment paper.
7. Bake in a preheated oven for a total of 20 to 25 minutes: bake for 10 minutes, then stir.
8. Stir again about every 5 minutes.
9. Remove from oven and loosen with a spatula.
10. Allow to cool.
11. Break up if needed.
12. Store in an airtight container.
13. Note: Can be frozen.
14. Can be chopped and used as a topping for desserts.

Reviews

[rosslare]

Chile pecans with Kahlua, wow! I would add some more sweetness and saltiness, next time.