Shelley gets due credit for finding this Mexican Pecan recipe. She raved about it, and I’ve been addicted ever since. I like them best fresh out of the oven when they’re still hot, but you’ll enjoy them cool too.
Found in the book The Paleo Diet For Athletes (page 260), by Dr. Loren Cordain, it goes as follows (well – this is my version, the ingredients & amounts are all the same, but I changed the way I put them together):
- Preheat oven to 325
- 4 cups Pecan Halves
- 4 Tablespoons Olive Oil
- 1 Tablespoon Chili Powder
- 2 Teaspoons Ground Cumin
- Sea Salt to taste
In a mixing bowl, coat Pecan Halves in with olive oil. Once evenly coated, add spice mixture of Chili Powder, Ground Cumin, and Salt (if any). Mix so that the spice mixture is coating all pecan halves. Spread on a baking sheet and bake for 20 minutes, stirring often (I stir mine once at 7 minutes, and once more at 14 minutes). When done, remove from oven and spread on paper towels to cool. They’ll be ready to eat hot in about 5-7 minutes. Store extras in an airtight container for use on salads, or just for snacking!
I buy our Pecan Halves from PCC – they have Organic ones there in bulk. The Simply Organic herbs come from there as well. Our favorite olive oil in the world is one we found at Sotto Voce, right in the heart of Pike Place Market. We love the flavors in their Olio Angelico, and it tastes great on roasted veggies too. You can buy it online if you can’t get to the market!
Happy eating :) Joey