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Asian-Spiced Pecans

December 9, 2008

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.
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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.

Yield 4 cups (serving size: 2 tablespoons)


Ingredients

  • 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

Preparation
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.

Nutritional Information

Calories:
93 (90% from fat)
Fat:
9.3g (sat 0.8g,mono 5.7g,poly 2.3g)
Protein:
1.1g
Carbohydrate:
2.6g
Fiber:
0.9g
Cholesterol:
0.0mg
Iron:
0.3mg
Sodium:
61mg
Calcium:
5mg
Source: Southern Living
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