These are my go-to accompaniment for a cheese plate. I use a milder red pepper, like Aleppo, which adds just enough spice, without being too hot for anyone.
Barbara's Peppery Pecans
You can keep these pecans in an airtight container for up to one week. They're delicious with cocktails or as part of a cheese plate with sharp cheddar and sliced apples.
Yield: 3 1/2 cups (serving size: about 2 tablespoons)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 99
- Calories from fat: 94%
- Fat: 10.3g
- Saturated fat: 1g
- Monounsaturated fat: 5.8g
- Polyunsaturated fat: 3.1g
- Protein: 1.3g
- Carbohydrate: 2.1g
- Fiber: 1.4g
- Cholesterol: 0.0mg
- Iron: 0.4mg
- Sodium: 65mg
- Calcium: 11mg
Ingredients
- 1 tablespoon sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1 teaspoon butter, melted
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon ground cinnamon
- 1 pound pecan halves
- Cooking spray
Preparation
- Preheat oven to 325°.
- Combine all ingredients except cooking spray in a large bowl, tossing well to coat. Spread mixture evenly on a jelly-roll pan coated with cooking spray. Coat nuts with cooking spray. Bake at 325° for 15 minutes, stirring every 5 minutes. Remove from oven; cool completely. Store in an airtight container.
Barbara's Peppery Pecans Recipe at a Glance
- COURSE: Appetizers, Hors d'Oeuvres
- CONVENIENCE: Entertaining, Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Nuts
- DIETARY CONSIDERATION: Low Carbohydrate, Low Cholesterol, Low Sodium, Low Saturated Fat, Gluten-Free
- COOKING METHOD: Bake
- OCCASION: Autumn, Winter
- PUBLICATION: Cooking Light
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