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Sesame-green chile pecans are served FronterGrill Chicago. To prepare them home for later snacking store an airtight container for week

Sesame-green chile pecans are served at Frontera Grill in Chicago. To prepare them at home for later snacking, store in an airtight container for a week or so at room temperature or for several months in the freezer. | Andrew A. Nelles~Sun-Times Media

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Updated: January 6, 2013 9:36AM


1 to 2 fresh serrano chiles, stemmed (see Note)

2 tablespoons sesame seeds

1 egg white

1 tablespoon agave syrup or honey

2 teaspoons Worcestershire sauce

1 teaspoon salt

3 cups (about 10 ounces) raw pecan halves

Preheat oven to 350 degrees. In a small dry skillet, roast chile(s) over medium heat, turning frequently, until soft and blackened in spots (about 10 minutes). Remove chile(s) and add sesame seeds. Stir regularly until golden and aromatic (about 3 minutes). Set seeds aside.

Rough chop chile and scoop into a small food processor or blender. Add egg white, agave syrup or honey, Worcestershire and salt. Blend until smooth.

In large bowl, combine pecans and green chile mixture. Stir to coat nuts with the mixture (it will take longer than you think to get the coating thorough and even). Use your hands or a slotted spoon to scoop the pecans onto a baking sheet lined with parchment or a non-stick baking mat, spreading pecans into a single uncrowded layer; leave behind chile mixture that doesn’t cling. Then, with a small spoon, drizzle a little of the left-behind chile mixture directly onto pecans; sprinkle pecans with toasted sesame seeds.

Bake until nuts are shiny and dry looking (about 20 minutes). Cool, and serve.

Nuts can be stored in airtight container for a week or so at room temperature or for several months in freezer.

Note: When handling chiles, wear rubber gloves to avoid getting spicy chile oils in your eyes or on sensitive skin. Wash hands before touching skin or eyes to avoid irritation.

From “Frontera: Margaritas, Guacamoles and Snacks”

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