Chili Pecans Recipes

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CANDIED PECANS



Candied Pecans image

These candied pecans are perfect to serve with cocktails or toss over salads, and the best part is that they take just 15 minutes to make!

Provided by Jennifer Segal

Categories     Appetizers

Time 15m

Yield Makes 2 cups

Number Of Ingredients 5

½ cup Confectioners' sugar
¾ teaspoon kosher salt
½ teaspoon cayenne pepper
4 teaspoons water
2 cups pecans

Steps:

  • Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the Confectioners' sugar, kosher salt, cayenne pepper, and water.
  • Add the pecans to the sugar mixture and stir until the nuts are evenly coated.
  • Transfer the pecans to the prepared baking sheet and arrange in a single layer. Do your best to make sure the nuts are evenly spread out (if they are clumped together, they won't cook evenly). Scrape out every last bit of glaze from the bowl and drizzle over the nuts. Bake for 10 to 12 minutes, until the pecans are caramelized and the caramel on the baking sheet is a rich brown color but not burnt. (The nuts around the edges will darken first; watch closely so they don't burn.)
  • Immediately slide the parchment off of the hot baking sheet and allow the pecans to cool completely on the countertop (this stops the cooking process and prevents the nuts from burning). Once cool, remove the pecans from the parchment, breaking apart any clusters if necessary, and store in an airtight container for up to two weeks.
  • Note: If the nuts are sticky after cooling, that means they are a bit undercooked. Pop them back in the oven for a few minutes and let cool again.

Nutrition Facts : ServingSize 1/4 cup, Calories 217, Fat 20 g, Carbohydrate 11 g, Protein 3 g, SaturatedFat 2 g, Sugar 8 g, Fiber 3 g, Sodium 178 mg, Cholesterol 0 mg

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.

GROUND BEEF CHILI WITH BEANS



Ground Beef Chili with Beans image

A delicious mix of ground beef, chorizo, beans, and vegetables in a hearty tomato base. I entered it in a chili cook-off and it won!

Provided by Marla L

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 1h25m

Yield 12

Number Of Ingredients 20

4 (28 ounce) cans diced tomatoes
2 pounds lean ground beef
2 pounds chorizo sausage
2 tablespoons olive oil
2 large onions, chopped
3 cloves garlic, minced
3 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons lime juice
1 tablespoon salt
1 teaspoon ground black pepper
2 (15.5 ounce) cans black beans, rinsed and drained
1 (15.5 ounce) can pinto beans, rinsed and drained
1 (15.5 ounce) can small red kidney beans, rinsed and drained
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1 large yellow bell pepper, chopped
14 ⅜ ounces frozen corn
1 dash hot sauce (such as Frank's RedHot ®), or more to taste
¼ cup chopped fresh cilantro, or more to taste

Steps:

  • Pour tomatoes into a large stockpot over medium heat.
  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to the stockpot.
  • Cook and stir chorizo in the same hot skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer chorizo to the stockpot.
  • Heat oil in the same skillet over medium-high heat. Saute onions and garlic until very well cooked and translucent, 7 to 10 minutes. Add cumin and chili powder and cook for about 3 minutes more. Transfer onions to the stockpot with lime juice, salt, and black pepper. Stir black beans, pinto beans, and kidney beans into the pot.
  • Heat the skillet over medium-high heat and lightly saute bell peppers, about 5 minutes. Add to the stockpot.
  • Add corn to the stockpot and season with additional salt and pepper. Add hot sauce to taste and simmer for 30 minutes more. Sprinkle cilantro on top and serve.

Nutrition Facts : Calories 686.5 calories, Carbohydrate 46.8 g, Cholesterol 105.9 mg, Fat 36.2 g, Fiber 13.6 g, Protein 41.8 g, SaturatedFat 12.9 g, Sodium 2477.5 mg, Sugar 10.2 g

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.

CHILI PECANS



Chili Pecans image

Provided by Barbara Kafka

Categories     easy, quick, appetizer

Time 12m

Yield about 2 cups

Number Of Ingredients 7

2 teaspoons peanut or vegetable oil
1 can (6 ounces) shelled pecan halves
1 1/2 teaspoons chili powder
3/4 teaspoon cayenne pepper
1 1/2 teaspoons kosher salt
1/2 teaspoon granulated sugar
1 teaspoon fresh lemon juice

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

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)

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