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Tuesday, November 28, 2006

Chili Roasted Pecans with Dried Cherries

Hi Sandra - here is the nut recipe as pictured below. It's delicious, I hope you enjoy (in moderation, of course!)

Adapted from Better Homes and Gardens "Appetizers"

This is a sweet-savory nut recipe sure to satisfy any hunger craving. It can be made in advance and kept in an airtight container at room temperature until time to serve.

Makes about 2 1/2 cups nuts.

1 tablespoon cooking oil
1/4 teaspoon bottled hot pepper sauce
2 cups pecan halves
1 1/2 teaspoon chili powder
1 teaspoon ground black pepper
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano, crushed
3/4 cup dried cherries

Preheat oven to 325 degrees F. In a large bowl, combine cooking oil and hot pepper sauce. Add pecans; toss to coat evenly. Set aside.

In a small bowl, combine chili powder, black pepper, salt, cumin and oregano. Add to pecans; toss well to coat.

Arrange pecans in a single layer on a large baking sheet. Bake for 12-15 minutes or until toasted, stirring every 5 minutes. Keep a watchful eye as they can burn quickly. Remove from oven and stir in dried cherries. Serve warm or at room temperature.

One ounce of dry roasted pecans contains 187 calories, 2 grams of protein, 18 grams fat (1 saturated), 6 grams carbohydrate and 2 grams of dietary fiber. Nuts are rich in monounsaturated fats, the healthy fats.

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