MetaChat - More food!

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18 December 2011

More food! OK, I cannot resist sharing this easy recipe for chili-lime pecans→[More:]

2 tbsp lime juice
4 tbsp butter
1 tea paprika
1 tea salt
1 tea chili powder
1/2 tea ground red pepper
4 cups (1 lb) pecan halves

preheat oven to 350 degrees F (177 C)

In large pan (dutch over size for easy stirring) melt butter and seasonings. Stir in pecans and coat well.

Line two cookie sheets with aluminum foil for easy clean up. Spread single layer of nuts and put in oven. Stir every 5 mins. Takes about 12 minutes
Watch like a hawk towards the end as I burned one batch when I didn't. If in doubt take them out early. You can always put back in for more toasting if needed.

Was really yummy and it's something I can give the diabetic folks on my list.

post by: mightshould at: 12:13 | 7 comments

Sounds yummy, but what is ground red pepper? Is that the same red pepper flakes? Or cayenne pepper? Or something else entirely?

posted by occhiblu 18 December | 13:49

Cayenne.

posted by Wolfdog 18 December | 13:57

Ooooh, yeah. I make toasted nuts very similar these on the stovetop (low heat) so I can see and smell them, which keeps me from burning 'em, but the oven is great for making big batches.

SO GOOD. Fantastic for nibbling, great on salad or green veggies, excellent way to dress up a cheese plate. Sometimes I use cayenne, sometimes chili powder, sometimes smoked paprika.

posted by Elsa 18 December | 14:19

Yeah, red pepper is either ground cayenne or ground up flakes. Really anything with a bit of kick. I think the lime is what gives it a special taste.

Oh Elsa, why didn't I think about doing it entirely on the stove? Argh, dope slap.

posted by mightshould 18 December | 14:41

Naw, for four cups, oven is probably best --- good call on your part! I tend to make these in small batches just to keep on hand, so I toast 'em low & slow while I'm doing other things in the kitchen and can keep an eye on them.

When I'm making them for us, I also squirt in a little simple syrup (or a palmful of sugar and a drizzle of water, cooked 'til it bubbles) which gives them a tiny bit of glaze and helps the spices stick. SO GOOD.

posted by Elsa 18 December | 14:49

Those sound great.

posted by Senyar 18 December | 15:00

I think I'm going to make these for our Xmas Eve night of nibbling.

posted by gaspode 21 December | 20:01

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