This is one of my favorite snacks, and we’ve all heard about the health benefits derived from eating nuts. Spiced nuts make a wonderful gift anytime of year. I haven’t tried this recipe yet, but that will change soon.
Becky Luigart-Stayner; Leigh Ann Ross
Other savory pecan recipes have as much as cup butter per 4 cups of nuts. Here, we use only a teaspoon of butter and add a little tomato paste to give the spice mixture enough body to cling to the pecans.
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon tomato paste
- 2 teaspoons Thai seasoning (such as Spice Islands)
- 1 teaspoon butter or stick margarine, melted
- Dash of black pepper
- Dash of ground red pepper
- 4 cups pecan halves
- Cooking spray
- 1/8 teaspoon salt
Preheat oven to 350°.
Combine the first 6 ingredients in a large bowl, and stir well with a whisk. Add pecan halves; toss well. Spread mixture evenly onto a jelly-roll pan coated with cooking spray.
Bake at 350° for 12 minutes, stirring once. Remove from oven, and sprinkle with salt. Cool completely.
Note: Store in an airtight container in a cool, dark place for up to one month, in the refrigerator for up to 3 months, or in the freezer for up to 8 months.
- 93 (90% from fat)
- 9.3g (sat 0.8g,mono 5.7g,poly 2.3g)
- Source: Southern Living