- Yield: 2-1/2 cups
- Prep 15 mins
- Bake 45 mins
coffee liqueur or maple syrup
ground Chimayo chile pepper or other medium-hot ground red chile pepper, such as ancho or pasilla
- Line a 13x9x2-inch baking pan with foil; set aside. In a medium bowl combine pecan halves, liqueur or maple syrup and oil. Stir in sugar and chile. Spread in prepared pan.
- Bake, uncovered, in a 250 degrees F. oven for 45 minutes, stirring twice. Spread on a large piece of foil to cool. Store in airtight container at room temperature for up to 2 weeks or freeze for up to 1 month. Makes 2-1/2 cups.
(Chili Pecans)Monounsaturated fat (g) 9, sat. fat (g) 2, Fat, total (g) 18, carb. (g) 8, sugar (g) 5, chol. (mg) 0, Folate (µg) 8, fiber (g) 3, iron (mg) 1, Cobalamin (Vit. B12) (µg) 0, cal. (kcal) 192, Polyunsaturated fat (g) 6, Trans fatty acid (g) 0, calcium (mg) 20, pro. (g) 2, sodium (mg) 16, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 0, Potassium (mg) 120, Riboflavin (mg) 0, Thiamin (mg) 0, vit. C (mg) 1, vit. A (IU) 437