A perfect South-of-the-Boarder nibble. Pecans that have a lime tang mixed with the sweetness of the pecans and the spiciness of the chili powders - smokey paprika, red pepper, ground chili powder. I love these nibbles. Not too spicy, not too tangy, just right.
To make some Chili-Lime Pecans, begin by mixing together some lime juice, olive oil, paprika, salt, chili powder, and ground red pepper in a medium bowl Add the pecans and stir until the pecans are well coated. Place the pecans in a single layer onto the prepared baking sheet. Bake for about 14 minutes in a 350 degree oven. Be sure to stir the nuts occasionally so they will not burn. Remove the baking sheet from the oven and let the nuts cool.
Serve or store in an airtight container. These nuts would be a perfect gift for the holidays that are coming up.
Southern Living NOVEMBER 2009 - My Recipes
2 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground red pepper
3 cups pecans
Stir together lime juice, olive oil, paprika, salt, chili powder, and ground red pepper. Add pecans; toss. Spread in a lightly greased aluminum foil-lined jelly-roll pan. Bake at 350° for 12 to 14 minutes or until pecans are toasted and dry, stirring occasionally. Cool completely.
Yield: 3 cups