Ingredients
| Quantity | Ingredients |
|---|---|
| 2 tbsp / 25 ml | low-sodium soy sauce |
| 1 tbsp / 15 ml | tomato paste |
| 2 tsp / 10 ml | Thai seasoning (such as Spice Islands) |
| 1 tsp / 5 ml | butter or stick margarine, melted |
| dash | black pepper |
| dash | ground red pepper |
| 4 cups / 1 L | pecan halves |
| Cooking spray | |
| 1/8 tsp / 0.5 ml | salt |
Directions
- 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.
Note: Store in an airtight container in a cool, dark place for up to one month, in the refrigerator for up to 3 months, or in the freezer for up to 8 months.
Yield: 4 cups (serving size: 2 tablespoons)
CALORIES 93 (90% from fat); FAT 9.3 g (sat 0.8 g,mono 5.7 g, poly 2.3 g); PROTEIN 1.1 g; SODIUM 61 mg; FIBER 0.9 g; CARBOHYDRATE 2.6 g
Source: www.cookinglight.com