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Eduardo Garcia's Chile Maple Pecans

Chile Maple Pecans

byEduardo Garcia
Total 1 hour and 20 minutes (includes cooling time)
Active 20 mins
Makes about 2 cups
  • 2 cups pecan halves
  • 1/4 cup pure maple syrup
  • 2 tablespoons Mexican chile seasoning, such as Montana Mex
    1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
    2. In a medium bowl, combine the pecans, maple syrup, and chile seasoning. Using a rubber spatula, toss well to coat the pecans. Spread the pecans on the prepared baking sheet in a single layer. Bake, stirring and checking every 3 to 5 minutes, until the pecans begin to smell toasted and are a light golden brown, 10 to 15 minutes total. Keep in mind they will continue to cook as they cool on the tray. Let cool and break apart into large or small pieces.