Asian-Spiced Pecans

Asian-Spiced Pecans Recipe
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.


4 cups (serving size: 2 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 93
Caloriesfromfat 90 %
Fat 9.3 g
Satfat 0.8 g
Monofat 5.7 g
Polyfat 2.3 g
Protein 1.1 g
Carbohydrate 2.6 g
Fiber 0.9 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 61 mg
Calcium 5 mg


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.


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November 2000
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