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Deviled Pecans
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Source: The Texas Cowboy Kitchen by Grady Spears
| 4 c. (about 1lb.) | pecan halves |
| 1/2 c. | unsalted butter, melted |
| 4 tsp. | freshly ground chili powder |
| 1/2 c. | packed brown sugar |
Preheat the oven to 350 degrees. In a large bowl, toss the pecans in the melted butter until they are completely coated. Sprinkle the chili powder over the nuts and toss them until coated completely. Add the sugar and toss them with your hands to keep the sugar from forming lumps. Sp[read the mixture onto a lightly oiled baking sheet, scraping the residue from the bowl on top of the nuts. Bake for 20 minutes, or until the nuts begin to brown and the butter begins to spread. At this point, the coating won't be crunchy, but as the nuts cool, the coating will harden. These nuts can be stored in an airtight container until needed for up to two weeks.
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