RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2774
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| Recipe Name: |
Spicy and Sweet Nuts |
| Source: |
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Submitted by: |
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Last Modified: |
2015-12-14
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| Course: |
Snack |
Used in Baskets: |
No |
| Base: |
Grains/Nuts |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
3 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
3 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
300 |
Approx. Cost/Serving: |
$2.24
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 2.5
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1.75 Teaspoons pepper, cayenne
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Directions:
Preheat oven to 300 degrees. Beat egg white until soft and foamy. Combine all remaining ingredients except pecans; whisk into egg white. Stir in pecans until well coated; spread mixture in single layer onto an ungreased baking pan.
Bake pecans for 15 minutes, then remove from oven. Using a metal spatula, toss, stir, and separate nuts. Reduce oven to 250 degrees and return nuts to bake until medium brown, about 10 minutes. Remove from oven; toss, and stir again. Place baking pan on wire rack to cool (they will crisp as they cool). Break up any that stick together. |
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| Nutrition per Serving: |
| Calories: |
704 |
Total Carbs: |
30.5 |
Net Carbs: |
21.8 |
| Cholesterol: |
0.0 |
Fat: |
65.2 |
Protein: |
9.63 |
| Fiber: |
8.64 |
Sodium: |
23.77 |
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