Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Toasted Chili Pecans
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- #82850
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
4 cups pecan halves
3 tablespoons Kahlua (or substitute non-alcohol coffee syrup)
1 tablespoon vegetable oil
1/4 cup chili powder (New Mexico or Ancho)
3 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
directions
Preheat oven to 300 degrees F.
Combine pecans, Kahlua and oil. Toss well. Add chili 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 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: Once prepared, this can be frozen.
added by
schmidt
nutrition data
Nutritional data has not been calculated yet.
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