Chili-Kahlua Pecans

Yields 2 1/2 cups

Ingredients:
2 Cups pecans
2 Tbls liqueur, Kahlúa or maple syrup
4 tsp oil, vegetable
2 Tbls sugar, white
2 Tbls chili powder, ancho

Tools Needed:
Chicago Metallic Non-Stick 3-Piece Value Pack with 2 Cookie/Jelly Roll Pans and Cooling Grid

Directions:
Line a 13x9x2-inch baking pan with foil; set aside. In a medium bowl combine pecan halves, liqueur or maple syrup and oil. Stir in sugar and chile. Spread in prepared pan.

Bake, uncovered, in a 250 degrees oven for 45 minutes, stirring twice. Spread on a large piece of foil to cool. Store in airtight container at room temperature for up to 2 weeks or freeze for up to 1 month.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s