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Asian-Spiced Pecans

Becky Luigart-Stayner; Leigh Ann Ross
Yield 4 cups (serving size: 2 tablespoons)
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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. Bake at 350° for 12 minutes, stirring once. Remove from oven, and sprinkle with salt. Cool completely.

  4. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.