Asian-spiced pecans

Make these spiced nuts ahead of time and freeze them. You will always have a quick appetizer in the freezer or nuts to throw in a salad. Believe it or not, this recipe is adapted from a Better Homes and Garden slow cooker cookbook. I don't use the slow cooker because they cook in 10 minutes in the oven.

Recipe makes Active time Total time
2 cups
Special equipment needed
Baking sheet
2 cups pecans
1/4 stick butter, melted
1 teaspoon Chinese 5 spice powder
1/2 teaspoon garlic powder
1/2 teaspoon cumin powder
1/4 teaspoon ginger powder
1/8 teaspoon pepper
1/8 teaspoon chipotle powder
1 1/2 tablespoons soy sauce
• Use Worcesterdshire sauce instead of soy sauce.
• For a vegan version, use vegetable oil instead of butter.
• Vary the spices. Use a curry powder instead of Chinese 5 spice powder.
• These can be made 3 - 4 days in advance and kept tightly covered. They can be frozen for 3 - 4 months.
• Preheat oven to 350º.
• Make the sauce by combining all of the ingredients except the pecans. Combine thoroughly.
• Add the pecans to the baking sheet. Pour the sauce over them and mix well.
• Cook in the oven 5 minutes. Take the sheet out of the oven and toss the nuts. Return to the oven and cook an additional 5 minutes.
• Remove from the oven and let cool completely.

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