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:

Quickview
901k Calories
9g Protein
71g Total Fat
68g Carbs
21% Health Score
Limit These
Calories
901k
45%

Fat
71g
110%

  Saturated Fat
6g
38%

Carbohydrates
68g
23%

  Sugar
57g
64%

Cholesterol
0.0mg
0%

Sodium
17mg
1%

Get Enough Of These
Protein
9g
20%

Manganese
4mg
223%

Copper
1mg
60%

Vitamin B1
0.66mg
44%

Fiber
9g
39%

Magnesium
121mg
30%

Zinc
4mg
30%

Phosphorus
277mg
28%

Iron
2mg
14%

Potassium
426mg
12%

Vitamin B6
0.21mg
11%

Vitamin B2
0.18mg
10%

Vitamin E
1mg
10%

Vitamin B5
0.87mg
9%

Selenium
5µg
8%

Calcium
72mg
7%

Vitamin B3
1mg
6%

Folate
22µg
6%

Vitamin K
3µg
3%

Vitamin C
1mg
2%

Vitamin A
92IU
2%

covered percent of daily need
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Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

I want you more than a Hagen-Daas on a hot summer day.

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