Chili Pecans

Chili Pecans

A medley of warm spices tempered with a touch of brown sugar is a great match for rich, nutritious pecans. They make a perfect nibble with a drink before dinner or afterward with a cup of espresso.

From EatingWell: Fall 2004, The EatingWell Diabetes Cookbook (2005)
Yield: about 2 cups
Active Time: 25
Total Time: 60


  1. 1 1/2 tablespoons chili powder
  2. 1 1/2 teaspoons ground cumin
  3. 1 teaspoon ground coriander
  4. 1 teaspoon paprika
  5. 1 teaspoon brown sugar
  6. 1/4 teaspoon garlic powder
  7. 2 cups pecan halves, (about 4 ounces)
  8. 1 1/2 tablespoons Worcestershire sauce
  9. 1/2 teaspoon salt


  1. Preheat oven to 275°F. Line a large baking sheet with parchment paper.
  2. Combine chili powder, cumin, coriander, paprika, brown sugar and garlic powder in a small bowl. Toss pecans and Worcestershire sauce in a large bowl. Sprinkle the spice mixture over the pecans, tossing to coat. Spread the spiced nuts on the prepared baking sheet.
  3. Bake the pecans, tossing every 8 to 10 minutes, until lightly browned and very fragrant, about 35 minutes. Transfer to a bowl; sprinkle with salt and toss well. Let cool.

Tips & Notes

  • Make Ahead Tip: Store in an airtight container for up to 1 week.
  • Refrigerate chili pecans in an airtight container for up to 1 month.
  • Smoked paprika is available at specialty stores, Spanish markets and through La Tienda,, (888) 472-1022.


Nutrition Per Serving: 102 calories; 22 g fat (2 g sat, 12 g mono); 0 mg cholesterol; 6 g carbohydrates; 3 g protein; 4 g fiber; 193 mg sodium; 178 mg potassium.

Nutrition Bonus:

Carbohydrate Serving

Exchanges: 2 fat (mono)