The Infamous First Post

Ancho-Chili & Rosemary Spiced Pecans

 Through my day job as the Director of a YouthBuild program in Greensboro, Alabama I am lucky to have the opportunity to work with 52 at-risk students a year. Last year, I conducted a vertical marketing class with the students. I wanted them to develop a sellable product that utilized a local resource. One word they kept shouting 'pecans'! In Hale County there as many pecan trees as there are catfish in Alabama, so it was a perfect choice. The first thing we tried was Pecan Butter,that is right not Peanut Butter but Pecan Butter. It was a success and from there we never looked back creating a small business out of it in Pecans! (http://pecansproject.com/). I am developing a new gourmet line and have recently added Ancho-Chili & rosemary spiced pecans. They are a perfect snack and with a few quality ingredients and very little cooking time they are Gourmet Food, Simply Done.

Ancho Chili & Rosemary Spiced Pecans Recipe

Makes:  2 Cups
Prep Time:  10 minutes

Cook Time:  15-20 minutes

2 cups pecan halves

1 egg whites

1 teaspoons water

1 1/2 tablespoon light brown sugar

2 teaspoons Ancho-Chili powder 

3 teaspoons fresh rosemary, minced

1/8 teaspoon ground cumin

1 1/2 teaspoons kosher salt

1/4 teaspoon freshly ground pepper

Preheat oven to 325 degrees F. Lightly grease a 10x15 cookie sheet. 

Combine the water and egg whites in a small bowl, whip until frothy. Fold in pecans. 

In a medium bowl, combine sugar, Ancho-Chili, cumin, salt and pepper. Mix to combine. Toss in pecans and evenly coat with spices. 

Spread pecans evenly over the baking sheet. Bake for 5 minutes and toss pecans in rosemary. Cook for the remaining 10 minutes, or until fragrant and slightly darkened in color. Let rest on a cooling rack.