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Spicy Pecans
Ingredients
-
1
- 1 1/2
teaspoons chili powder
-
1
teaspoon curry powder
-
1
teaspoon garlic salt
-
1/4
teaspoon ground cumin
-
1/4
teaspoon ground ginger
-
1/4
teaspoon ground cinnamon
-
3
tablespoons olive oil or cooking oil
-
1
teaspoon Worcestershire sauce
-
1/4
- 1/2
teaspoon bottled hot pepper sauce
-
3
cups pecan halves
Directions
1. In a skillet mix chili powder, curry powder, garlic salt, cumin, ginger, and cinnamon. Stir in olive oil, Worcestershire sauce, and hot pepper sauce. Cook and stir over low heat 5 minutes to mellow flavors.
2. Place pecan halves in a bowl; add the spice mixture. Toss to coat evenly. Spread pecan halves in a single layer in a 15x10x1-inch baking pan. Bake in a 325 degree F oven for 15 minutes, stirring occasionally. Spread nuts on foil and cool completely. Makes 3 cups (twelve 1/4-cup servings).
From the Test Kitchen
- Make Ahead Tip Prepare and cool nuts. Seal in an airtight container; store 3 days at room temperature, 1 week in refrigerator or 1 month in freezer.
Nutrition Facts
(Spicy Pecans)
- Servings Per Recipe 12,
- Calories 212,
- Protein (gm) 2,
- Carbohydrate (gm) 5,
- Fat, total (gm) 22,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 4,
- Sodium (mg) 153,
- Percent Daily Values are based on a 2,000 calorie diet
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