| Written By Recipe Coordinator |
As the colder winds blows and the wintry mix begins, an enticing batch of chili pecans can go a long way to warm kind of cold. Chili pecans are a perfect holiday snack or an on the table accompaniment to a great festive meal. Enjoy!
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
1. Line a 13x9x2-inch baking pan with foil; set aside.
2. In a medium bowl combine pecan halves, liqueur or maple syrup and oil. Stir in sugar and chile. Spread in prepared pan.
3. Bake, uncovered, in a 250*F. oven for 45 minutes, stirring twice.
4. Spread on a large piece of foil to cool.
5. Store in airtight container at room temperature for up to 2 weeks or freeze for up to 1 month.
Makes 2-1/2 cups.
Recipe and photo courtesy of Midwest Living Magazine.
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