Asian-Spiced Pecans

This is one of my favorite snacks, and we've all heard about the health benefits derived from eating nuts. Spiced nuts make a wonderful gift anytime of year. I haven't tried this recipe yet, but that will change soon.
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Becky Luigart-Stayner; Leigh Ann Ross

Other savory pecan recipes have as much as <1/2> 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.

Yield 4 cups (serving size: 2 tablespoons)

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

Preparation

Preheat oven to 350°.

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.

Bake at 350° for 12 minutes, stirring once. Remove from oven, and sprinkle with salt. Cool completely.

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.

Nutritional Information

Calories:

93 (90% from fat)

Fat:

9.3g (sat 0.8g,mono 5.7g,poly 2.3g)

Protein:

1.1g

Carbohydrate:

2.6g

Fiber:

0.9g

Cholesterol:

0.0mg

Iron:

0.3mg

Sodium:

61mg

Calcium:

5mg

Source: Southern Living