Orange Chipolte-Spiced Pecan Mix

Very often I really enjoy the combination of salty & sweet flavors.  The same can be said about hot & sweet flavors.  This pecan mix recipe had been printed out for some time, but I didn’t get to trying it until mid-October.  IT’S SO GOOD!!  I decided to make it again for Mama Tina and she also concurs.  🙂  Thanks, My Recipes (Cooking Light)!

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INGREDIENTS:

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

METHOD:

  1. Preheat oven to 225 degrees F.
  2. Combine first three ingredients in a medium bowl; stir with whisk.  Stir in pecans.  Combine sugar, salt & pepper in separate bowl.  Add to pecan mixture; toss well.  Spread mixture in a single layer on a jelly-roll pan coated with cooking spray.  Bake at 225 degrees for 1 hour, stirring occasionally.  Remove from oven; cool completely.  Stir in cranberries.  (Note:  Store in airtight container for up to a week.)
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