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

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

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; cholesterol 0mg; iron 0.3mg; sodium 98mg; calcium 1mg.
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