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
1/8 teaspoon salt
How to Make It
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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