Made spiced pecans to give to Ann and Paul to snack on on their drive. Modified the recipe, did them at 250 for ~50 minutes instead of the recommended time. If you do it like they said, they came out a little sticky instead of dry and crisp like mine.
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Spiced Pecans
3/5 stars (I’d probably put them higher, even if I wasnt the one who gave them 3 as their only reviewer)
Ancho chiles are dried smoked poblano peppers. Look for ancho chile powder on the spice aisle of most supermarkets or at Latin groceries. Regular chili powder includes ground cumin, dried oregano, and other ingredients, so the two are not interchangeable.
Yield: 16 servings (serving size: 2 tablespoons)
Ingredients
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2 tablespoons maple syrup
1 tablespoon Worcestershire sauce
2 teaspoons ancho chile powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups pecan halves
Preparation
Preheat oven to 375°.
Combine maple syrup, Worcestershire, chile powder, cumin, salt, and pepper in a large bowl, stirring well. Add nuts to syrup mixture; toss well to coat. Arrange nuts in a single layer on a jelly-roll pan lined with parchment paper. Bake at 375° for 10 minutes or until lightly browned. Cool completely on pan.
Mark Scarbrough, Cooking Light
NOVEMBER 2007
Nutritional Information
Amount per serving
Calories: 104
Calories from fat: 84%
Fat: 9.7g
Saturated fat: 0.9g
Monounsaturated fat: 5.7g
Polyunsaturated fat: 3g
Protein: 1.3g
Carbohydrate: 3.8g
Fiber: 0.8g
Cholesterol: 0.0mg
Iron: 0.4mg
Sodium: 95mg
Calcium: 4mg
Posted by bearsyr on 2009-12-25 13:35:20
Tagged: , cooking , recipe , snacks , gifts , handmade , nuts
