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This recipe is from the Pillsbury Classic Cookbook, Holiday Appetizers & Desserts, December 2002 #262.
SOUTHWESTERN SPICED PECANS
1 (1.25-oz.) pkg. Old El Paso Taco Seasoning Mix
5 tablespoons sugar
2 teaspoons cinnamon
1/4 teaspoon ground red pepper (cayenne)
1/4 cup orange juice
2 cups (about 8 oz.) pecan halves
1. Heat oven to 350°F. Line 15x10x1-inch baking pan with foil; spray foil with nonstick cooking spray.
2. In small saucepan, combine 1 tablespoon of the taco seasoning mix, 4 tablespoons of the sugar, the cinnamon and 1/8 teaspoon of the ground red pepper; mix well. Stir in orange juice. Bring to a boil over medium heat.
3. Remove from heat. Stir in pecans. Pour mixture into sprayed foil-lined pan; spread evenly. Bake at 350°F. for 15 minutes, stirring once.
4. Meanwhile, in small bowl, combine remaining taco seasoning mix, remaining tablespoon sugar and remaining 1/8 teaspoon ground red pepper; mix well.
5. Remove pecans from oven. Place pecans in medium bowl. Add spice mixture; toss to coat. Return pecans to foil-lined pan.
6. Return to oven; bake an additional 5 minutes, stirring once. Cool 15 minutes or until completely cooled.
Number of Servings: 2 cups.
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