2. Mix together lime juice, olive oil, chili powder, paprika and cayenne pepper.
3. Add pecan halves and spread on sheet sprayed with non-stick spray. Bake for 12 to 14 minutes, stirring occasionally, until pecans are toasted and dry. Cool completely. Store in airtight container.
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)
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