Ingredients
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2
-
1 1/2
-
3/4
-
2
-
2
-
3/4
-
-
-
-
-
-
-
-
-
Directions
Honey-Chipotle Pecans,Not your standard toasted nuts; sweet, yet slightly salty, with a flash of smokey fire. Goes great in soups (especially sweet potato or pumpkin) and salads or delicious on their own as a snack or party appetizer.,Ohhh, I must not make these too often; I can’t stay away from them!! I don’t have chipotle powder, so in its place use 1 tsp. chili powder, 1/4 tsp cumin, 1/4 tsp smoked paprika, and 1/8 tsp Ghost pepper powder. Perfect kick at the end when I’m eating them!!,I love nuts. For instance my sister…she’s as nutty as a pecan pie and I STILL love her. Wonderful recipe!
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Steps
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1
Done
|
Preheat Oven to 325f. |
|
2
Done
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in a Skillet, Warm Honey With Chipotle Powder and Cinnamon Over Low Heat, Then Add the Nuts and Stir to Coat Evenly. |
|
3
Done
|
Line a Baking Sheet With Parchment Paper, Then Spread Nuts Evenly in a Single Layer on the Sheet. |
|
4
Done
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Bake in Preheated Oven Until Nuts Are Fragrant (10-15 Minutes). |
|
5
Done
|
Allow to Cool Slightly (1 Minute). |
|
6
Done
|
in a Mixing Bowl, Combine Sugar and Salt. |
|
7
Done
|
Add the Warm Pecans, and Toss to Coat Evenly. |
|
8
Done
|
Spread Out on Fresh Sheet of Waxed Paper and Let Dry Completely. |
|
9
Done
|
Store in an Airtight Container. |
