Asian-Spiced Pecans
From eclaires 16 years agoIngredients
- 2 T low-sodium soy sauce shopping list
- 1 T tomato paste shopping list
- 2 t Thai seasonings (such as spice Islands) shopping list
- 1 t butter, melted shopping list
- Dash of black pepper shopping list
- Dash of ground red pepper shopping list
- 4 cups pecan halves shopping list
- cooking spray shopping list
- 1/8 t salt shopping list
How to make it
- Preheat oven to 350
- Combine first six ingredients in large bowl, stirring well with a whisk
- Add pecan halves; toss well
- Spread mixture evenly over a jelly-roll pan coated with cooking spray
- Bake for 12 minutes, stirring once
- Remove from oven and sprinkle with salt & let cool completely
- Note: Store in an airtight container in a cool, dark place for up to one month, in refrigerator for up to 3 months & eight months in the freezer
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