Becky Luigart-Stayner; Leigh Ann Ross
4 cups (serving size: 2 tablespoons)

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.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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.

Step 3

Bake at 350° for 12 minutes, stirring once. Remove from oven, and sprinkle with salt. Cool completely.

Step 4

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

Ratings & Reviews

mlybarger's Review

January 31, 2011
Good nuts. I did both pecans and almonds. It was easy to combine ingredients in a gallon ziplock and toss the nuts around in it that way.

JVanNuys's Review

December 08, 2008
This makes an Excellent Holiday gift and taste just wonderful!