Chili Pecans

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A medley of warm spices tempered with a touch of brown sugar is a great match for rich, nutritious pecans. They make a perfect nibble with a drink before dinner or afterward with a cup of espresso.

Chili Pecans
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 60 minutes (25 minutes prep)

  • 1 1/2 tablespoons chili powder

  • 1 1/2 teaspoons ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon paprika

  • 1 teaspoon brown sugar

  • 1/4 teaspoon garlic powder

  • 2 cups pecan halves (about 4 ounces)

  • 1 1/2 tablespoons Worcestershire sauce

  • 1/2 teaspoon salt

  1. Preheat oven to 275°F. Line a large baking sheet with parchment paper.

  2. Combine chili powder, 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.

  3. 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.

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,, (888) 472-1022.

Nutritional Facts

Serving Size
2 tablespoons
6 g
20 g
Saturated Fat
2 g
3 g
0 mg
Dietary Fiber
3 g
167 mg
193 mg
about 2 cups
2 fat (mono)

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