(Serves 21)
Ingredients:
- 32 ounces whole roasted unsalted pecans, about 6 ½ to 7 cups (can substitute cashews or almonds)
- 2 tablespoons avocado or olive oil, plus more for oiling pan
- ⅓ cup light brown sugar substitute, packed
- ¼ cup raw honey
- 2 tablespoons freshly squeezed lime juice
- 2 teaspoons ground ancho chili powder
- 2 teaspoons sea salt
Instructions:
- Position rack in center of oven and preheat oven to 350°F. Lightly oil a large cookie sheet or sheet pan.
- Put pecans in a large bowl. Mix in your oil. In a small bowl or large measuring cup, whisk together brown sugar substitute, honey, lime juice, ancho powder, and salt. Pour over pecans and toss to evenly coat. Spread pecans onto a prepared sheet pan.
- Pop your pan in the oven and bake for 24 minutes.
- To ensure even cooking, give the pecans a good stir every 8 minutes.
- After the initial 24 minutes, keep an eye on the nuts. You’re looking for a beautiful glazed and golden brown color. Baking will likely take an additional 2-6 minutes, so keep checking and stirring occasionally.
- Once the pecans are perfectly glazed and golden brown, take the pan out of the oven.
- Use a slotted spoon or spatula to transfer the warm pecans to a clean baking sheet. This will help them cool down faster.
- While they cool, stir the pecans every minute or two to prevent them from sticking together.
- Give the cooled pecans a taste test and add more salt if you like.
- Finally, store your candied chili lime pecans in an airtight container at room temperature.