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Title: Chile Roasted Pecans
Categories: Appetizer Chile Nut
Yield: 1 Servings
| 1 1/2 | c | Olive oil |
| 1/8 | c | Kahlua liqueur |
| 1/4 | c | Chimayo red chile powder; (or any_pure_ chile |
| 1/8 | c | Sugar |
| 1 | tb | Salt |
| 3 | c | Whole pecans; shelled |
Preheat oven to 300F. Mix all the ingredients except the nuts together in a bowl. Add the nuts and toss until they are well coated. Spread on a flat sheet and back for 20-30 minutes, stirring frequently; you will probably need a stiff spatula to keep them from sticking. Nuts should be crispy when done.
NOTES : Try this with almonds, walnuts, etc. Eat as munchies, or use in salads instead of croutons. Posted to MM-Recipes Digest V4 #7 by KDYJ46A JERRY GILBERT Time: 7:03 PM on Sep 21, 1997
Recipe by: unknown
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