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.
Recipe by Cooking Light November 2000
Gallery
Credit:
Becky Luigart-Stayner; Leigh Ann Ross
Recipe Summary
Ingredients
Directions
Chef's Notes
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Nutrition Facts
Per Serving:
93 calories; calories from fat 90%; fat 9.3g; saturated fat 0.8g; mono fat 5.7g; poly fat 2.3g; protein 1.1g; carbohydrates 2.6g; fiber 0.9g; iron 0.3mg; sodium 61mg; calcium 5mg.
