Five-Spice PecanKat Teusch
Give your loved ones a sniffle-free holiday season. Pecans deliver ample magnesium, a mineral that helps strengthen the immune system.
Recipe information
Yield
Makes 2 cups
Ingredients
4 teaspoons vegetable oil
2 tablespoons plus 1 teaspoon dark brown sugar
4 teaspoons water
1 1/2 teaspoons five-spice powder
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2 cups pecan halves
1/4 teaspoon kosher salt
Preparation
Heat oven to 350°. In a medium saucepan, warm 4 teaspoons vegetable oil over medium-low heat. Add 2 tablespoons plus 1 teaspoon dark brown sugar, 4 teaspoons water, 1 1/2 teaspoons five-spice powder, 1/4 teaspoon ground cumin and 1/4 teaspoon freshly ground black pepper; stir until sugar dissolves and mixture bubbles. Add 2 cups pecan halves; cook, stirring, until pecans are thickly coated, about 3 minutes. Spread evenly on a baking sheet lined with parchment paper; sprinkle with 1/4 teaspoon kosher salt. Bake until fragrant and crisp, 8 to 10 minutes. Cool completely.
Nutrition Per Serving
Per serving: 226 calories
23 g fat
2 g saturated fat
6 g carbohydrates
3 g fiber
3 g protein per 1/4 cup
#### Nutritional analysis provided by Self
