Toasted Chile Pecans - cooking recipe

Ingredients

4 cups pecan halves
3 tablespoons Kahlua (or substitute non-alcohol coffee syrup)
1 tablespoon vegetable oil
1/4 cup chili powder (New Mexico or Ancho)
3 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon cayenne

Preparation

Preheat oven to 300\u00b0F.
Combine pecans, Kahlua, and oil.
Toss well.
Add chile powder, sugar, salt, and cayenne.
Mix well.
Place on a baking sheet that has been lightly oiled or that is covered with parchment paper.
Bake in a preheated oven for a total of 20 to 25 minutes: bake for 10 minutes, then stir.
Stir again about every 5 minutes.
Remove from oven and loosen with a spatula.
Allow to cool.
Break up if needed.
Store in an airtight container.
Note: Can be frozen.
Can be chopped and used as a topping for desserts.