Recently, I found a copy of Southern Living I had not read yet. Buried in the Food section was "12 New Ways With Pecans". All of the "ways" are so appetizing but when I see chili & lime in a recipe, it's a "gotta make". After all, it is the Holidays and this is Texas and pecans are a standard, I always welcome a spiced pecan recipe with no sugar or egg.
Chili-Lime Pecans
Southern Living - November, 2009
Stir together
2 Tbsp. lime juice
1 Tbsp. olive oil
1 tsp. paprika
1 tsp. salt
1 tsp. chili powder
1/2 tsp. red pepper (cayenne)
Add 3 cups pecans; toss
Spread in a lightly greased aluminum foil-lined jelly-roll pan. Bake at 350º for 12 to 14 minutes or until pecans are toasted adn dry, stirring occasionally. Cool completely.
My notes: The lime juice is key, used fresh squeezed it possible. The first batch I made to recipe and it could use more heat. The next batch, I eliminated the paprika and substituted more cayenne and even more salt and chili powder. Smoked paprika or other chile would be excellent. I have a feeling that this recipe would work with other nuts especially almonds and pistachios.
Photo: Jennifer Davick; Styling: Marian Cooper Cairns
Beth in Texas
Snacked Out On Pecans
We made these today here in Finland and they are - I mean they WERE - really really good! You simply cannot stop eating them until your are out of them.
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