Hot and Spicy Pecans

Hot and Spicy Pecans

58
Diane Kester 1

"These pecans aren't too hot, but you can leave out the red pepper if you like them milder, or increase it to taste. These make a great snack or appetizer for the holidays, or anytime."

Ingredients

40 m servings 118 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 118 kcal
  • 6%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 2.6g
  • < 1%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 62 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 300 degrees F (150 degrees C).
  2. In a medium bowl, mix butter, Worcestershire sauce, red pepper, salt, and garlic powder. Stir in the pecans, and gently toss with chili powder to coat.
  3. Spread coated pecans on a medium baking sheet, and cook 30 minutes in the preheated oven, stirring approximately every 10 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

58
  1. 68 Ratings

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I have to say I was disappointed with this recipe. The seasonings smelled very good. Everything seemed fine when I stirred after 20 minutes, so I set the timer for 8 more minutes to be on the ...

A great recipe! I omitted the salt since the nuts were already salted. I also decreased the oven temp. to 250 degrees since I was concerned about burning and was also making a batch of Cinnamo...

Very good! I use these on top of green salads. Mine were ready in only 20 minutes though, possibly because I used a very dark baking sheet.

This is exactly what I was looking for. After reading the reviews I was careful not to overcook them. I used a Pampered Chef stone and they turned out perfect. I took them out after about 27 ...

Yum! Have made these several times, and were wonderful each time. I like them a little spicy, so make them just as the recipe says.

Very good - even better with 1 tsp soy sauce in place of salt, and cayenne instead of red pepper.

Very good. I spiced it up even more. Men seem to really like these.

I increased the red pepper and made it with whole almonds instead of pecans. Big hit!!

Fantastic! Followed the recipe exactly and it was very good. The next time I made it (about 15 minutes after the first batch was gone... LOL) I added a teaspoon of Louisiana Hot Sauce... WOW.......