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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
2 tablespoons low-sodium soy sauce |
1 tablespoon tomato paste |
2 teaspoons thai seasoning (such as spice islands) |
1 teaspoon butter or stick margarine, melted |
dash of black pepper |
dash of ground red pepper |
4 cups pecan halves |
cooking spray |
1/8 teaspoon salt |
Directions:
1. Preheat oven to 350°.
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.
3. Bake at 350° for 12 minutes, stirring once. Remove from oven, and sprinkle with salt. Cool completely.
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.
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