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Becky Luigart-Stayner; Leigh Ann Ross Photo by: Becky Luigart-Stayner; Leigh Ann Ross

Asian-Spiced Pecans

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.

Cooking Light NOVEMBER 2000

  • 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.

Note:

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.

Nutritional Information

Amount per serving
  • Calories: 93
  • Calories from fat: 90%
  • Fat: 9.3g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 2.3g
  • Protein: 1.1g
  • Carbohydrate: 2.6g
  • Fiber: 0.9g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 61mg
  • Calcium: 5mg
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Asian-Spiced Pecans recipe

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