This Orange Chipotle-Spiced Pecan Mix combines pecans and dried cranberries roasted in a zesty, smoky spice blend—an ideal snack for holiday gifts, parties, or everyday nibbling.
Some days you just need a satisfying snack that doesn’t demand a lot of prep or cleanup. This chipotle-orange pecan mix fits the bill: it’s simple to make, bold in flavor, and keeps well for easy snacking throughout the week.
The recipe balances bright orange zest and juice with a touch of smoky chipotle chili for warmth. Egg white helps the spice-sugar coating cling to the pecans while baking low and slow, resulting in a crunchy, flavorful snack. I love this mix so much I’m already planning to try the same coating on roasted chickpeas next.
A quick personal note: getting back into my workout routine after being sidelined for a few weeks felt amazing and painfully real at the same time. I’m sore, but motivated. I’m signed up for a 15k this weekend and even though I lost training time to bronchitis that progressed into pneumonia, I’m determined to run it and enjoy the experience rather than stressing about pace or finishing time. Wish me luck!
This pecan mix is great for entertaining—serve it in a bowl at parties, or package it in a mason jar tied with twine for a thoughtful homemade gift. The combination of sweet, salty, and smoky flavors is addictive, and it’s an easy way to impress family and friends.
Orange Chipotle-Spiced Pecan Mix
5 minutes mins
1 hour hr
1 hour hr 5 minutes mins
10
Ingredients
- 1 Tbsp grated orange rind
- 1 Tbsp fresh orange juice
- 1 large egg white
- 2 cups pecan halves
- 1 Tbsp dark brown sugar
- 1 tsp. salt
- 1/2 tsp. ground chipotle chili pepper
- Cooking spray
- 1/2 cup sweetened dried cranberries
Instructions
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Preheat the oven to 225°F (about 110°C).
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In a medium bowl, whisk together the grated orange rind, orange juice, and the egg white. Add the pecans and toss until they are evenly coated.
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In a separate bowl, mix the dark brown sugar, salt, and ground chipotle pepper. Add this mixture to the pecans and toss well to coat.
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Spread the pecans in a single layer on a jelly-roll pan lightly coated with cooking spray. Bake at 225°F for one hour, stirring occasionally to ensure even roasting.
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Remove from the oven and allow the pecans to cool completely. Once cooled, stir in the dried cranberries. Store in an airtight container for up to one week.
Nutrition
Calories: 91 kcal |
Carbohydrates: 4.8 g |
Protein: 1.2 g |
Fat: 7.7 g |
Fiber: 0.8 g
Nutrition information is automatically calculated and should be used as an approximation.
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