Lunch: Asian-Spiced Pecans Recipe | Myrecipes
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.
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
Instructions
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.
Reviews
Add a review for Asian-Spiced Pecans Recipe | Myrecipes
Nutrition Facts
Serving Size: 4
Amount Per Serving | ||
---|---|---|
Calories 0 | ||
Fat 0 | ||
Carbohydrate 0 | ||
Protein 0 |