Chili Lime Pecans

chili-lime-pecans Romulo Yanes


  • 2 large egg whites, lightly beaten
  • 3/4 cup packed light brown sugar
  • 6 cups pecan halves
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 1 tablespoon finely grated lime zest


1. Preheat oven to 350°F with a rack in center. Line a baking sheet with foil and mist with cooking spray.

2. In a large bowl, whisk egg whites with 2 Tbsp. water until very frothy and thick, about 2 minutes. Whisk in brown sugar until completely mixed in, then stir in pecan halves until coated.

3. Stir together chili powder, cumin and salt. Sprinkle over nuts; toss until well coated. Spread nuts in a single layer on baking sheet. Bake, stirring occasionally, until golden brown, about 25 minutes. Transfer to a large bowl, sprinkle with zest and toss to mix. Let cool, tossing occasionally to break up clusters.

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  • Yield: 6 packages (about 7 1/2 cups)

Nutritional Information

Calories per serving: 160
Fat per serving: 14g
Saturated fat per serving: 1g
Cholesterol per serving: 0.0mg
Fiber per serving: 2g
Protein per serving: 2g
Carbohydrate per serving: 8g
Sodium per serving: 89mg
Iron per serving: 1mg
Calcium per serving: 21mg

Good to Know

Chili powder, cumin, and lime zest give these pecans a tangy twist. This recipe makes a batch of 7 1/2 cups, so it's perfect for big parties or to freeze and eat later.
Lori Powell