Email to MEAN CHEF      

Recipe Categories: MEANCHEF's HOME PAGEAPPETIZERS Asparagus BBQ Beans Beef BREAD BREAKFASTBRUNCH Brines Broccoli Brusselssprouts Cabbage Cake CANDY CASSEROLES Cauliflower Cheese Chicken Chiles Clams Condiment COOKIES Corn Crab DESSERTS DipsandSpreads Dough Drinks Duck Eggplant EGGS Favorites FISHandSEAFOOD FROSTING Gumbo Halibut IceCream Lamb MakeYourOwn MARINADES MEATS Muffins Mushrooms Mussels Oysters PASTA PASTRIES PIE PIZZA Pork Potato POULTRY RICE Roux RUBS SALADandDRESSING Salmon Salsa SANDWICHES SAUCES Scallops Shrimp Snapper SOUP SOUPSandSTEWS Spinach STEW STOCK TART Tuna VEGETABLES

Toasted Chile Pecans




Source of Recipe


???


List of Ingredients




4 cups pecan halves
3 tablespoons Kahlua (or substitute non-alcohol coffee syrup)
1 tablespoon vegetable oil
1/4 cup chile powder (New Mexico or Ancho)
3 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon cayenne


Recipe



Preheat oven to 300°F.
Combine pecans, Kahlua, and oil.
Toss well.
Add chile powder, sugar, salt, and cayenne.
Mix well.
Place on a baking sheet that has been lightly oiled or that is covered with parchment paper.
Bake in a preheated oven for a total of 20 to 25 minutes: bake for 10 minutes, then stir.
Stir again about every 5 minutes.
Remove from oven and loosen with a spatula.
Allow to cool.
Break up if needed.
Store in an airtight container.
Note: Can be frozen.
Can be chopped and used as a topping for desserts.