Orange Chipotle Spiced Pecans

A colleague of mine at work prepared these pecans and brought them in to snack on today. After about five of these I became hopelessly addicted. I sprinkled them on my salad today and they made a great accompaniment. I asked for the recipe and she sent me the link. It's a Cooking Light recipe from last years holiday issue. These would be fun placed into custom packaging to give as gifts.

1 tablespoon grated orange rind
1 tablespoon fresh orange juice
1 large egg white
2 cups pecan halves
1 tablespoon dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground chipotle chile pepper
Cooking spray
1/2 cup sweetened dried cranberries

Directions:

1. Preheat oven to 225°.

2. Combine first 3 ingredients in a medium bowl; stir with a whisk. Stir in pecans. Combine sugar, salt, and pepper. Add to pecan mixture; toss well. Spread mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 225° for 1 hour, stirring occasionally. Remove from oven; cool completely. Stir in cranberries.

Note: Store in an airtight container for up to one week.

CALORIES 91 (76% from fat); FAT 7.7g (sat 0.7g,mono 4.6g,poly 2.4g); IRON 0.3mg; CHOLESTEROL 0.0mg; CALCIUM 1mg; CARBOHYDRATE 4.8g; SODIUM 98mg; PROTEIN 1.2g; FIBER 0.8g

Cooking Light, NOVEMBER 2008.