Monday, December 16, 2013

Chili-Kahlua Pecans

Yields 2 1/2 cups

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

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.