Ancho chilies are dried smoked poblano peppers. Look for ancho chili powder on the spice isle of most supermarkets or at a Latin groceries. Regular chili powder includes ground cumin, dried oregano and other ingredients, so the two are not interchangeable.
2 Tbsp. maple syrup
1 Tbsp. Worcestershire sauce
2 tsp. anchor chili powder
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. black pepper
2 cups pecan halves
Preheat the oven to 375*F.
Combine maple syrup, Worcestershire sauce, chili powder, cumin, salt and pepper n a large bowl, stirring well. Add nuts to syrup mixture, toss well to coat. Arrange nuts in a single layer on a jelly-roll pan lined with parchment paper. Bake for 10 minutes or until lightly browned. Cool completely on pan.
Yield 16 servings