Chilli nuts

Recipe uploaded by

Emma Lewis

2 ratings

Recipe by Emma Lewis

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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.

Per serving

425 kcalories, protein 5g, carbohydrate 8g, fat 42 g, saturated fat 7g, fibre 2g, salt 0.13 g

Latest comments and suggestions

• Catherine

  04 December 2007

  Catherine rated and commented on this recipe

  

  Love these. Quick and easy to do, and good for when you're on the prowl for a snack, but don't want something too unhealthy.

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• Jane H

  03 January 2008

  Jane H commented on this recipe

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

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• Jane H

  03 January 2008

  Jane H commented on this recipe

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

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• JuliaV

  07 February 2008

  JuliaV rated and commented on this recipe

  

  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.

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• Cookery Book

  13 May 2008

  Cookery Book commented on this recipe

  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.

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Ingredients

• 50g butter , softened
• 25g sugar
• ½ tsp cayenne pepper
• 300g pecan nuts

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 5 mins

Cook 10 mins

Ingredients

• 50g butter , softened
• 25g sugar
• ½ tsp cayenne pepper
• 300g pecan nuts

Per serving

425 kcalories, protein 5g, carbohydrate 8g, fat 42 g, saturated fat 7g, fibre 2g, salt 0.13 g

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