Mexican pecans

These pecans are fantastic!  I made just a small batch for us and now I’m wishing I had made more because I can’t stop eating them!  Please please please make these yummy pecans – they are super easy and incredibly delicious.

Start with pecan halves.

Add oil,

chili powder,

cumin,

and salt.

Put them on a baking pan

and roast!

Recipe (from here)

Ingredients

• 4 cups pecan halves
• 4 TBSP oil (I used canola)
• 1 TBSP chili powder
• 2 tsp ground cumin
• salt to taste

(Note: these amounts are what the original recipe calls for.  Although now I wish I had made this much because they are so yummy, I made a much smaller batch.  I used 1/2 cup pecan halves, 1/2 TBSP oil, 1/2 tsp chili powder, 1/2 tsp cumin, and salt to taste – just in case you want to make a smaller batch.)

Instructions

In a mixing bowl, coat pecan halves with oil.  Add chili powder, cumin, and salt.  Mix so that the mixture is evenly coated on the pecans.  Spread on a baking sheet and bake at 325 for 20 minutes.  Shake or stir the pecans a few times during the baking process.

Seriously amazing.

These yummies are definitely okay on South Beach phase 1, but try not to each too many because nuts do have a lot of calories.

The blog where I found this recipe (through Pinterest, of course) is Sleep. Love. Eat.  The recipes on this blog are for people on the Paleo Diet.  I don’t know anything about this diet but many of the recipes are South Beach appropriate.  I made another one of her dishes that I’ll be sharing soon, it was also very yummy.  I’m excited to find more recipes to try and if you’re looking for some healthy meals you might want to check out Sleep. Love. Eat., too.