LernerCohen
Healthcare
Recipe of the Week
January 14th — January 18th 2008
Asian-Spiced Pecans
Recipe of the Week
January 14th — January 18th 2008
Asian-Spiced Pecans
Yield: 4 cups; serving size: 2 tablespoons
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon tomato paste
• 2 teaspoons Thai Seasoning (Such as Spice Islands)
• 1 teaspoon butter, melted
• Dash of black pepper
• Dash of ground red pepper
• 4 cups pecan halves
• Cooking spray
• 1/8 teaspoon salt
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon tomato paste
• 2 teaspoons Thai Seasoning (Such as Spice Islands)
• 1 teaspoon butter, melted
• Dash of black pepper
• Dash of ground red pepper
• 4 cups pecan halves
• Cooking spray
• 1/8 teaspoon salt
Preheat oven to 3500.
Combine 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.
Store in an airtight container in cool, dark place for up to one month, in the refrigerator for up to three months, or in the freezer for up to 8 months.
Combine 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.
Store in an airtight container in cool, dark place for up to one month, in the refrigerator for up to three months, or in the freezer for up to 8 months.
Nutrition Facts Per Serving
Calories: 93
Protein: 1.1 g
Carbohydrates: 2.6 g
Total fat: 9.3g
Saturated Fat: 0.8 g
Fiber: 0.9g
Cholesterol: 0 mg
Sodium: 61 mg
Calories: 93
Protein: 1.1 g
Carbohydrates: 2.6 g
Total fat: 9.3g
Saturated Fat: 0.8 g
Fiber: 0.9g
Cholesterol: 0 mg
Sodium: 61 mg
Brought to you by: Gretchen Heggerick, MSRD
Cooking Light, December 2007.
Cooking Light, December 2007.