maple and red chile roasted pecans.

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‘On the Third day of Christmas my true love sent to me Three French Hens, Two Turtle Doves and a Partridge in a Pear Tree…’ AND I give to you…. New Mexico Red Chile and maple roasted pecans. 
Hi again, I must say I’m pretty proud of myself I’ve made it to the 3rd day of Christmas… fingers crossed it keeps going this well and I keep having such scrumptious and cheerful things to share with you. Today, I want to share my take on old fashioned roasted pecans. I’m going to be real honest here and say I think the red chile just makes these. If you don’t have red chile powder you can also use cayenne pepper….
Also, I could live off nosh plates…. so the fact I got to make this one for Seth and I tonight left me feeling like the weekend wasn’t quite over yet, which is always a good thing.
INGREDIENTS
  • 2 cups pecans (whole pieces)
  • 2 tbsp butter
  • 2 tbsp maple syrup
  • 2 tbsp brown sugar
  • ½ tsp salt
  •  ½ tsp red chile powder (I used Chimayo red chile)
INSTRUCTIONS
  1. Heat your oven to 350 degrees.
  2. Melt butter and brown sugar on the stove.
  3. Add the maple syrup, salt and red chile powder. Stir till mixed well.
  4. Add the pecans and stir till they are coated.
  5. Pour the pecans on a parchment lined tray and put in the oven.
  6. Bake for 10 – 15 mins,  be sure to stir half way through the cooking time.
  7. Keep an eye on them so they don’t burn.
  8. Remove from oven and let them cool on the tray. When they are cool, break them up and store in air tight container.
  9. *If you want you can sprinkle at the half way point and once they come out of the oven with a pinch more of salt, sugar and red chile powder 🙂

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Cheers,

xoxo

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