Chile Pecans
A coating of spicy and sweet turns toasted pecans into a perfect party snack you can even enjoy on the road.
Ingredients:
ChiliPecans
2 c. pecan halves
2 Tbsp coffee liqueur
4 tsp. vegetable oil
2 Tbsp. sugar
2 Tbsp. any medium-hot ground red chile pepper (ancho, pasilla, chimayo)
Preparation:
Line a 13x9x2-inch baking pan with foil; set aside. In a medium bowl, combine pecan halves, liqueur and oil. Stir in sugar and chile. Spread in prepared pan. Bake uncovered at 250ºF for 45 minutes, stirring twice. Spread on 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 2½ cups.
