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Barbara's Peppery Pecans

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.

Cooking Light OCTOBER 2007

  • Yield: 3 1/2 cups (serving size: about 2 tablespoons)

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.

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
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Barbara's Peppery Pecans recipe

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