Asian-Spiced Pecans

[Guest guest]

<?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?>

<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 5.0 " date= " November 17, 2000 " >

<Summ>

<Nam>

Asian-Spiced Pecans

</Nam></Summ>

<RcpE name= " Asian-Spiced Pecans " author= " Elizabeth Taliaferro " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Asian-Spiced Pecans

 

Recipe By :Elizabeth Taliaferro

Serving Size : 0 Preparation Time :0:00

Categories : Appetizers & Snacks

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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 black pepper

Dash ground red pepper

4 cups pecan halves

Cooking spray

1/8 teaspoon salt

 

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. (serving size: 2

tablespoons)

 

Calories 93 (90% from fat); Fat 9.3g (sat 0.8g, mono 5.7g, poly 2.3g); Protein

1.1g; Carb 2.6g; Fiber 0.9g; Chol 0mg; Iron 0.3mg;

Sodium 61mg; Calc 5mg

 

Source:

" Cooking Light, November 2000 "

S(KES):

" on 11/17/00 "

Copyright:

" Southern Living Inc. "

Yield:

" 4 cups "

 

- - - - - - - - - - - - - - - - - - -

 

 

NOTES : 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

adda little tomato paste to give the spice mixture enough body to cling to the

pecans.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 0 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Appetizers & amp; Snacks

</CatT>

</CatS>

<IngR name= " low-sodium soy sauce " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " tomato paste " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " Thai seasoning (such as Spice Islands) " unit= " teaspoons "

qty= " 2 " ></IngR>

<IngR name= " butter or stick margarine " unit= " teaspoon " qty= " 1 " >

<IPrp>

melted

</IPrp>

</IngR>

<IngR name= " black pepper " unit= " Dash " ></IngR>

<IngR name= " ground red pepper " unit= " Dash " ></IngR>

<IngR name= " pecan halves " unit= " cups " qty= " 4 " ></IngR>

<IngR name= " Cooking spray " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/8 " ></IngR>

<DirS>

<DirT>

Preheat oven to 350°.

</DirT>

<DirT>

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.

</DirT>

<DirT>

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

salt. Cool completely. (serving size: 2

tablespoons)

</DirT>

<DirT>

Calories 93 (90% from fat); Fat 9.3g (sat 0.8g, mono 5.7g, poly 2.3g); Protein

1.1g; Carb 2.6g; Fiber 0.9g; Chol 0mg; Iron 0.3mg;

Sodium 61mg; Calc 5mg

</DirT>

</DirS>

<Srce>

Cooking Light, November 2000

</Srce>

<AltS label= " KES " source= " on 11/17/00 " />

<CpyR>

Southern Living Inc.

</CpyR>

<Yield unit= " cups " qty= " 4.000000 " />

<Note>

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 adda

little tomato paste to give the spice mixture enough body to cling to the

pecans.

</Note>

</RcpE></mx2>