Subj : BH&G 2504
To   : All
From : Dave Drum
Date : Sat Apr 24 2021 16:45:14

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chile Pecans
 Categories: Snacks, Chilies, Nuts, Herbs
      Yield: 16 Servings
 
  1 1/2 tb Chilli spice mix
  1 1/2 ts Ground cumin
      1 ts Ground coriander
      1 ts Paprika
      1 ts Brown sugar
    1/4 ts Garlic powder
      2 c  Pecan halves
  1 1/2 tb Worcestershire sauce
    1/2 ts Salt
 
  Set oven @ 275ºF/135ºC.
  
  Line a large baking sheet with parchment paper.
  
  Combine chilli spice, cumin, coriander, paprika, brown
  sugar and garlic powder in a small bowl. Toss pecans and
  Worcestershire sauce in a large bowl. Sprinkle the spice
  mixture over the pecans, tossing to coat. Spread the
  spiced nuts on the prepared baking sheet.
  
  Bake the pecans, tossing every 8 to 10 minutes, until
  lightly browned and very fragrant, about 35 minutes.
  Transfer to a bowl; sprinkle with salt and toss well. Let
  cool.
  
  TIPS: Refrigerate chili pecans in an airtight container
  for up to 1 month.
  
  Smoked paprika is available at specialty stores, Spanish
  markets and through La Tienda, tienda.com, (888) 472-1022.
  
  MAKE AHEAD TIP: Store in an airtight container for up to 1
  week.
  
  EatingWell.com | January 2015
  
  MM Format by Dave Drum - 03 January 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I'm on two diets now; one just wasn't enough.

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