| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Appetizer |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Olive oil |
| 1/8 |
c |
Kahlua liqueur |
| 1/4 |
c |
Chimayo red chile powder (or use any other _pure_ chile powder) |
| 1/8 |
c |
Sugar |
| 1 |
tb |
Salt |
| 3 |
c |
Whole pecans; shelled |
INSTRUCTIONS
Preheat oven to 300F. Mix all the ingredients except the nuts together in a
bowl. Add the nuts and toss until they are well coated. Spread on a flat
sheet and back for 20-30 minutes, stirring frequently; you will probably
need a stiff spatula to keep them from sticking. Nuts should be crispy when
done. Try this with almonds, walnuts, etc. Eat as munchies, or use in
salads instead of croutons.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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