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Chili Pecans
Source: Eating Well

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, tienda.com, (888) 472-1022.

Prep Time: 25 minutes
Cook Time: 60 minutes
Difficulty: Difficult

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 0.0
Total Carbs 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 0.0 g
Sodium 0.0 mg
Dietary Exchanges
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Chili Pecans
0 tbsp  chili powder
0 tsp  ground cumin
1 tsp  ground coriander
1 tsp  paprika
1 tsp  brown sugar
0 1/4 tsp  garlic powder
0 tbsp  Worcestershire sauce
0 1/2 tsp  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.e 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.

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