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Add a photoServings: 8
Ingredients
- 1 1/4 c. pecan halves (and/or possibly other shelled nuts)
- 3 Tbsp. butter melted (no substitute for butter)
- 2 Tbsp. coffee liqueur
- 2 Tbsp. sugar
- 4 tsp red chile pwdr (New Mexico-style or possibly grnd Ancho chiles)
- 1 quart coffee ice cream (or possibly reduced-fat coffee ice cream)
- 1/2 c. chocolate ice cream topping - (to 1)
Directions
- Toss together the pecan halves and/or possibly other nuts, butter, liqueur, sugar, and red chile pwdr. Place in a single layer on a foil tray. Turn off all but one burner of a gas grill or possibly prepare smoker. The temperature inside the grill or possibly smoker should be about 225 degrees.
- Grill tray of nuts about 40 min or possibly till they are dry and slightly crisp. (Nuts will crisp as they cold.) Watch closely to prevent overbrowning. Cold completely in a single layer; separate nuts if necessary. Store, covered, up to 3 days.
- For each serving, place a scoop of ice cream in a serving bowl, top with 1 to 2 Tbsp. of chocolate ice cream topping and about 2 Tbsp. candied nuts.
- This recipe yields 8 servings.
- Comments: You'll have to hide these spicy candied nuts after smoking them on your gas grill or possibly in your smoker. They make tasty snacks all by themselves and may disappear before dessert time.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 22g | |
| Recipe makes 8 servings | |
| Calories 126 | |
| Calories from Fat 98 | 78% |
| Total Fat 11.43g | 14% |
| Saturated Fat 3.67g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 40mg | 2% |
| Potassium 41mg | 1% |
| Total Carbs 5.28g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 4.28g | 3% |
| Protein 0.99g | 2% |
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