Raspberry Chipotle Candied Pecans
Raspberry Chipotle Candied Pecans is a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly side dish. One serving contains 901 calories, 10g of protein, and 71g of fat. This recipe serves 4. For $3.28 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. 22 people found this recipe to be delicious and satisfying. It is brought to you by Rachel Cooks. A mixture of chipotle powder, egg white, pecans, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. With a spoonacular score of 76%, this dish is solid. Similar recipes are Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans, Candied Pecans, and Candied Pecans.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 60 minutes
Ingredients:
1/4 teaspoon chipotle pepper powder (regular chili powder will work in a pinch)
1 egg white
1 cup granulated sugar
4 cups unsalted raw pecans
4 teaspoons raspberry preserves
Equipment:
baking sheet
oven
mixing bowl
whisk
bowl
Cooking instruction summary:
Preheat the oven to 250F and grease a large rimmed baking sheet.Whisk the sugar and chipotle pepper powder together in a small bowl.In a medium mixing bowl, beat the egg white until it is white and forms soft peaks. Fold in the raspberry preserves.Fold in the pecans, stirring until they are all coated with the egg white. Add in the sugar mixture, again stirring until all the pecans are coated.Spread the nuts into a single layer on the baking sheet. Bake at 250F for one hour, stirring every 15 minutes, until the pecans are dry.Allow to cool completely before transferring to a bowl or container. They will stay fresh in an airtight container for up to 2 weeks (if you dont eat them all first!).
Step by step:
1. Preheat the oven to 250F and grease a large rimmed baking sheet.
2. Whisk the sugar and chipotle pepper powder together in a small bowl.In a medium mixing bowl, beat the egg white until it is white and forms soft peaks. Fold in the raspberry preserves.Fold in the pecans, stirring until they are all coated with the egg white.
3. Add in the sugar mixture, again stirring until all the pecans are coated.
4. Spread the nuts into a single layer on the baking sheet.
5. Bake at 250F for one hour, stirring every 15 minutes, until the pecans are dry.Allow to cool completely before transferring to a bowl or container. They will stay fresh in an airtight container for up to 2 weeks (if you dont eat them all first!).
Nutrition Information:
covered percent of daily need
