I had these pecans at a friends house today. They are wonderful!
Chili Pecans
Makes 1 1/2 cups
2 tsp peanut or vegetable oil
6 oz shelled pecans (1 1/2 cups)
1 1/2 tsp chili powder
3/4 tsp cayenne pepper ( now she had two batches and I like the 1/2 tsp better)
1 1/2 tsp kosher salt
1/2 tsp sugar
1tsp fresh lemon juice
Heat oil in heavy skillet on medium heat. Add nuts. Stir until dry and begin to sizzle (approx 8 min)
Sprinkle chili powder, cayenne pepper, salt and sugar over them and stir until evenly coated.
Sprinkle lemon juice into the skillet and cook until it has completely evaporated.
Turn nuts out onto several paper towels to drain. Cool slightly. Best when served warm ( I had them warm and room temp and they are great either way). May reheat in 350 deg oven for 4 minutes if needed.
Enjoy! If you make them let me know what you think.
3 comments:
I don't know. I want to trust you but there is just something wrong with a pecan that isn't wrapped in carmel.
Sounds yummy. I'll have to add that to my "to fix" list.
I'm telling y'all, they rock!
Post a Comment