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Snack recipe · from the recipe book

Lime Chili Black Pepper Pecans and Almonds

Crunchy toasted pecans and almonds with a savory soy-lime glaze, cracked black pepper heat and a warm cumin-chili edge.

Lime Chili Black Pepper Pecans and Almonds

Ingredients

  • ¾ cup chopped90 gPecanshalves
  • ½ cup whole60 gAlmondswhole
  • 1¾ tsp8 gLow-sodium soy sauce
  • 2 tsp10 gLime juice
  • 1¾ tsp packed8 gBrown sugar
  • 1⅛ tsp5 gCanola oil
  • 1¼ tsp3 gBlack peppercoarsely cracked
  • ½ tsp1 gGround cumin
  • ¼ tsp1 gChili powder
  • ¼ tsp1 gGarlic powder

Steps

  1. Preheat the oven to 325°F (165°C) and line a sheet pan with parchment.
  2. In a medium bowl, whisk the soy sauce, lime juice, brown sugar and canola oil until the sugar dissolves.
  3. Stir the black pepper, cumin, chili powder and garlic powder into the soy mixture.
  4. Add the pecans and almonds to the bowl and toss until every nut is evenly coated.
  5. Spread the nuts in a single layer on the sheet pan and roast for 18 to 22 minutes, stirring halfway, until fragrant and deeply toasted.
  6. Let the nuts cool on the pan for 10 minutes; they crisp as they cool. Break apart any clusters and store airtight.

Contains: Tree nuts, Gluten, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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