What you need:
- 1 tablespoon (9 g) chili powder
- 1 teaspoon cayenne
- 1 tablespoon (20 g) kosher salt
- 1 tablespoon (1.5 g) Splenda
- 2 tablespoons (30 ml) vegetable oil
- 3 cups (450 g) pecan halves
- 1 teaspoon fresh lemon juice (optional)
- Combine the chili powder, cayenne, kosher salt, and Splenda in a small bowl.
- Heat the oil over medium heat in a large, heavy skillet. Saute the nuts, stirring, until they are dry and begin to sizzle, about 8 minutes.
- Sprinkle the spice mixture over the nuts and stir to coat evenly. Optional: sprinkle the lemon juice over the nuts and cook until it is evaporated.
- Turn the nuts out onto layers of paper towels to drain. Serve warm or at room temperature.
Nutrient breakdown per serving:
- 270 calories
- 27 g fat
- 3 g protein
- 7 g carbohydrate
- 3 g dietary fiber
- 4 g usable carbs