Orange Chipotle-Spiced Pecan Mix

Recipe from Cooking Light/Laura Zapalowski, November 2008

 

Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross

Yield: 2-1/2 cups (Servings size: 2 Tablespoons)

Ingredients:

• 1 tablespoon grated orange rind
• 1 tablespoon fresh orange juice
• 1 large egg white
• 2 cups pecan halves
• 1 tablespoon dark brown sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon ground chipotle chile pepper
• Cooking spray
• 1/2 cup sweetened dried cranberries

Directions: 

1. Preheat oven to 225°.
2. Combine first 3 ingredients in a medium bowl; stir with a whisk. Stir in pecans. Combine sugar, salt, and pepper. Add to pecan mixture; toss well. Spread mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 225° for 1 hour, stirring occasionally. Remove from oven; cool completely. Stir in cranberries.

Note: Store in an airtight container for up to one week.

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