Chile roasted pecans
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Olive oil |
| ⅛ | cup | Kahlua liqueur |
| ¼ | cup | Chimayo red chile powder (or use any other _pure_ chile powder) |
| ⅛ | cup | Sugar |
| 1 | tablespoon | Salt |
| 3 | cups | Whole pecans; shelled |
Directions
Preheat oven to 300F. Mix all the ingredients except the nuts together in a bowl. Add the nuts and toss until they are well coated. Spread on a flat sheet and back for 20-30 minutes, stirring frequently; you will probably need a stiff spatula to keep them from sticking. Nuts should be crispy when done. Try this with almonds, walnuts, etc. Eat as munchies, or use in salads instead of croutons.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .
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