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Johnson Estate Winery

Chili Pecans

Recipe Date:
July 10, 2017
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 1 1/2 tbsps chili powder
  • 1 1/2 tsps ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 tsp brown sugar
  • 1/4 tsp garlic powder
  • 2 cups pecan halves
  • 1 1/2 tbsps Worcestershire sauce
  • 1/2 tsp salt and black pepper
  • lemon juice AND zest
  • 1 tsp curry powder
Directions

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

1. 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.

2. 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.

Tips:

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. 

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