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Chili Pecans
Bake: 45 mins at 250°F
Ingredients
- 2 cups pecan halves
- 2 tablespoons coffee liqueur or maple syrup
- 4 teaspoons vegetable oil
- 2 tablespoons sugar
- 2 tablespoons ground Chimayo chile pepper or other medium-hot ground red chile pepper, such as ancho or pasilla
Directions
1. 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.
2. 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.
