- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 2 cups (6 to 8 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 225
- Total Fat
- 21 g
- Saturated Fat
- 3 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 3 g
- Sugar
- 8 g
- Protein
- 3 g
- Cholesterol
- 8 mg
- Sodium
- 117 mg
- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 2 cups (6 to 8 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 225
- Total Fat
- 21 g
- Saturated Fat
- 3 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 3 g
- Sugar
- 8 g
- Protein
- 3 g
- Cholesterol
- 8 mg
- Sodium
- 117 mg
Ingredients
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Directions
- Preheat the oven to 325 degrees F. In a small bowl, mix together the salt, chili powder, cumin, allspice, cayenne, cinnamon, and paprika. In a large skillet over medium-high heat, add the butter. When the butter is melted, add the sugar and soy sauce. Stir to melt and then stir in the spices.
- Add the pecans and toss to coat them in the spiced butter. Cook and toss until the butter is absorbed into the nuts, 2 to 3 minutes. Spread on a rimmed sheet pan and bake until the nuts are fragrant and toasted and the coating is caramelized, 15 minutes. Let cool slightly on the sheet pan and serve warm.
