Chile Roasted Pecans Recipes

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TOASTED CHILE PECANS



Toasted Chile Pecans image

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

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

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.

CHILE ROASTED PECANS



CHILE ROASTED PECANS image

Categories     Nut

Number Of Ingredients 7

1/3 cup Kahlua liquor
1/4 cup Chimayo red chile powder
1/8 cup sugar
1 Tbsp salt
1/4 cup olive oil
2 lb shelled whole pecans
Additional sugar for sprinkling

Steps:

  • Preheat oven to 300 deg F In a medium bowl, combine first four ingredients Mix well then microwave 30 sec Mix again and microwave 15 sec Add in oil, mix, and microwave 15 sec Stir to ensure sugar has dissolved In a large bowl, combine pecans with the chile syrup Toss nuts to coat evenly and well. Spread on large flat baking trays in a single layer Sprinkle additional sugar on top Bake 20-30 min, turning and sprinkling with additional sugar every 10 min Let cool before enjoying

CHILI PECANS



Chili Pecans image

Provided by Food Network

Time 25m

Yield about 2 cups

Number Of Ingredients 9

1 1/2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon brown sugar
1/4 teaspoon garlic powder
2 cups pecan halves (about 4 ounces)
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon salt

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)

ROASTED PECANS



Roasted Pecans image

Provided by Food Network

Categories     appetizer

Time 15m

Yield 2 cups

Number Of Ingredients 4

1 1/2 tablespoons unsalted butter
1 teaspoon salt
1/4 teaspoon cayenne pepper or to taste
2 cups pecans

Steps:

  • Melt unsalted butter, 1 teaspoon salt, and 1/2 teaspoon cayenne. Pour this mixture over 2 cups pecans, tossing to coat them. Bake the nuts on a cookie sheet at 350 degrees for 10 minutes or until nuts are beginning to brown. Remove immediately to drain on paper towels.

HOT AND SPICY PECANS



Hot and Spicy Pecans image

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

2 tablespoons butter, melted
1 tablespoon Worcestershire sauce
¼ teaspoon ground red pepper
¼ teaspoon salt
¼ teaspoon garlic powder
2 cups pecan halves
1 tablespoon chili powder

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

HONEY ROASTED PECANS



Honey Roasted Pecans image

These are wonderful as a snack, part of a holiday basket, added to salads, as a topping to pumpkin pie or sweet potato casserole. They do get pretty sticky if exposed to moisture, my daughter loves them and calls them "sticky nuts." They are HIGHLY addictive, make a lot!

Provided by MommyMakes

Categories     Lunch/Snacks

Time 20m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 2

2 cups pecan halves, shelled
1/4 cup honey

Steps:

  • Heat oven to 350 degrees. Place pecans in an even layer on baking sheet. Roast 12 to 15 minutes. Remove from baking sheet and place in large bowl.
  • In saucepan combine honey and pecans. Cook over medium high heat, stirring until mixture simmers and foams (about 4-6 min).
  • Transfer to a baking sheet (lined with wax paper for easy clean up) and separate with fork. Cool completely. Store in air tight container.

CHILI SPICED PECANS



Chili Spiced Pecans image

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

3 tablespoons olive oil
1 teaspoon garlic salt
1 teaspoon curry powder
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
1/2 teaspoon ground cumin
1/2 teaspoon hot pepper sauce
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
3 cups pecan halves

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.

THE BEST ROASTED PECANS



The Best Roasted Pecans image

Sweet cinnamon-sugary pecans, hot from the oven! These taste just like the roasted pecans I get every summer at baseball games.

Provided by cookinmama

Categories     Appetizers and Snacks     Nuts and Seeds

Time 1h

Yield 10

Number Of Ingredients 6

1 egg white
1 ½ pounds pecan halves
¾ cup white sugar
¼ cup light brown sugar
1 ¼ teaspoons ground cinnamon
2 tablespoons unsalted butter, softened

Steps:

  • Preheat an oven to 300 degrees F (150 degrees C).
  • Beat egg whites until foamy in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
  • Mix the pecan halves into the egg white.
  • Stir the white sugar, brown sugar, and cinnamon together in a bowl; add to the pecan and egg white mixture and stir.
  • Coat the bottom of a jelly roll pan with the softened butter.
  • Spread the pecan mixture in an even layer in the prepared pan.
  • Bake in the preheated oven until crisp, turning occasionally, 45 to 60 minutes.

Nutrition Facts : Calories 565.1 calories, Carbohydrate 28.2 g, Cholesterol 6.1 mg, Fat 51.3 g, Fiber 6.7 g, Protein 6.6 g, SaturatedFat 5.7 g, Sodium 22.9 mg, Sugar 21.2 g

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