Rating: 4.5 stars
15 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Prepare a batch of this smoky-sweet mix to have on hand when visitors drop by. Or pack them into handsome jars to give as gifts.

Laura Zapalowski
Recipe by Cooking Light November 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 225°.

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  • Combine first 3 ingredients in a medium bowl; stir with a whisk. Stir in pecans. Combine sugar, salt, and pepper. Add to pecan mixture; toss well. Spread mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 225° for 1 hour, stirring occasionally. Remove from oven; cool completely. Stir in cranberries.

  • Note: Store in an airtight container for up to one week.

Nutrition Facts

91 calories; calories from fat 76%; fat 7.7g; saturated fat 0.7g; mono fat 4.6g; poly fat 2.4g; protein 1.2g; carbohydrates 4.8g; fiber 0.8g; iron 0.3mg; sodium 98mg; calcium 1mg.
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