Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Barbara Lauterbach
Recipe by Cooking Light October 2007

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • 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.

Nutrition Facts

99 calories; calories from fat 94%; fat 10.3g; saturated fat 1g; mono fat 5.8g; poly fat 3.1g; protein 1.3g; carbohydrates 2.1g; fiber 1.4g; iron 0.4mg; sodium 65mg; calcium 11mg.
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