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Nutrition: per serving

  • kcal425
  • fat42g
  • saturates7g
  • carbs8g
  • sugars4g
  • fibre2g
  • protein5g
  • salt0.13g
    low
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Method

  • step 1

    Heat oven to 180C/fan 160C/gas 4. Mix together the butter, sugar and cayenne, then toss through the pecans, and season with salt if you like. Line a baking sheet with parchment paper, then spread out the nuts in a single layer. Cook in the oven for 5 mins. Give the nuts a good stir and cook for another 5 mins or until they are crisp. Remove and leave to cool. You can store the nuts in an airtight container for up to 3 days.

Recipe from Good Food magazine, July 2005

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Comments, questions and tips (6)

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Overall rating

A star rating of 5 out of 5.3 ratings

dewiiwed

Amazing! Made as a side for a Spanish sangria . I also made a dipping sauce of 1 tbsp sweet chili sauce (blue dragon), 1 tsp soy sauce, 1tsp paprika. Fab!!!!!!!!

sarahcookerybook

Really moreish. As if this isn't diet-busting enough, I add a sprinkle of soft brown sugar and a handful of fresh rosemary, like Nigella's Union Square bar nuts. Yum.

juliav

A star rating of 5 out of 5.

Made the chilli nuts as a starter for an american sticky rib n thigh meal. Guest loved it, my hubbie loved it - will definately do again.

janehorst

Loved this recipe. Also works well with whole almonds mixed with the Pecans.

janehorst

Loved this recipe. Also works well with whole almonds mixed with the Pecans.

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