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2 teaspoons vegetable oil

6 ounces (1-1/2) shelled pecan halves

½ tablespoon chili powder

½ tablespoon kosher salt

¾ teaspoon ground chipotle peppers

½ teaspoon sugar

1 teaspoon fresh lemon juice



Heat the oil in a skillet large enough to hold the nuts in a single layer.  Toast the nuts in the oil until they are fragrant and begin to sizzle.


Sprinkle on the chili powder, salt, chipotle powder and sugar. Stir the nuts to coat with these seasonings.


Finally drizzle on the lemon juice and continue cooking and stirring until the liquid has evaporated.


Turn the nuts out onto paper toweling to drain and cool slightly.  Serve warm.


*Previously prepared nuts can be reheated for 4 minutes or so in a hot skillet.



Adapted from Barbara Kafka’s Party Food