RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2543
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| Recipe Name: |
Alton's Spiced Pecans |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2011-11-23
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| Course: |
Snack |
Used in Baskets: |
No |
| Base: |
Grains/Nuts |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.31
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 1
Pound
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
Half sheet pan, parchment paper, 10-inch cast iron |
| Suggested Sides: |
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| Comments: |
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Ingredients:
0.5 Teaspoon pepper, cayenne
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Directions:
Line a half sheet pan with parchment paper and set aside.
Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.
Place the nuts in a 10-inch cast-iron skillet and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, 2 to 3 minutes.
Transfer the nuts to the prepared sheet pan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored for up to 3 weeks. |
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| Nutrition per Serving: |
| Calories: |
8 |
Total Carbs: |
0.4 |
Net Carbs: |
0.4 |
| Cholesterol: |
0.0 |
Fat: |
0.7 |
Protein: |
-0.01 |
| Fiber: |
0.00 |
Sodium: |
0.35 |
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