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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
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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. 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.
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