Easy Recipe: Red Chile Pecans

6 May

This easy snack takes less than five minutes to prepare.

This recipe — inspired by the green chile pecans I bought on my way down to Las Cruces, N.M., in March — is so easy, it hardly deserves to be called a recipe at all.

Add as much or as little hot pepper as you like.

Start by melting about three tablespoons of butter in a large skillet. Add a six-ounce package of pecan halves and saute lightly for a minute or so, stirring constantly. Dump in a packet of chili seasoning mix and stir until pecans are completely coated. Add a few dashes of ground red pepper to taste. Stir again, remove from heat, and serve. Leftovers will keep indefinitely if stored in a sealed container. (Just make sure they’re completely cool to prevent condensation.)

This recipe takes less than five minutes to prepare and makes a great snack or a kicky addition to salads or Chex mix.


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