Glazed Green Chile Pecans

Glazed Green Chile Pecans – Sweet, Smoky, and Spicy

Add some bold flavor to your snacking game with these Glazed Green Chile Pecans. Sweet, smoky, and just the right amount of spicy—snacking has never been so addictive.

Software (a.k.a. Ingredients)

1 teaspoon kosher salt
½ teaspoon ground cumin
½ teaspoon hot green chile powder
½ teaspoon ground cinnamon
½ teaspoon dried ground orange peel
½ teaspoon smoked paprika
1 pound pecan halves
4 tablespoons unsalted butter cut into small pats
¼ cup plus 2 tablespoons packed brown sugar light or dark, dealer’s choice—I vote for dark!
3 tablespoons water

Procedure (a.k.a. The Magic)

Prep Like a Pro
Start by lining your counter with a piece of parchment paper. It’s like rolling out the red carpet for your pecans—only they won’t stain it.
In a small bowl, mix together the cumin, green chile powder, cinnamon, orange peel, and smoked paprika. Set it aside—it’s showtime soon!
Toast the Pecans
Grab a 10-inch cast iron skillet (because nothing says “serious cook” like cast iron) and place it over medium heat. Add the pecans and stir frequently with a wooden spoon. You’ll know they’re ready when they start to brown and release that toasty, nutty aroma—this takes about 4-5 minutes.
Spice Things Up
Sprinkle the spice mix over the pecans and stir for 15-30 seconds, just long enough to let those spices wake up and party.
Butter Makes It Better
Toss in the butter pats and stir until they melt like a dream. Once melted, stir in the brown sugar, making sure everything gets coated in sweet, sticky goodness.
Glaze It Up
Add the water and stir for another 2-3 minutes. The sugar will dissolve and transform into a gorgeous glaze that coats every pecan like a perfect winter jacket. Sprinkle the kosher salt over the top for a final touch.
Cool Down
Transfer the pecans onto your parchment-lined counter. Spread them out evenly—no clumping allowed! Let them cool completely before sneaking a taste (or two).