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

Becky Luigart-Stayner; Leigh Ann Ross

Recipe Summary

Yield:
4 cups (serving size: 2 tablespoons)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • 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.

Chef's Notes

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.

Nutrition Facts

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; cholesterolmg; iron 0.3mg; sodium 61mg; calcium 5mg.