Savory Pecans

Pecan halves roasted with Worcestershire sauce, Tabasco and savory spices. Dark, sultry and delicious. A great last-minute appetizer or hostess gift.

The holiday season can seem sugar-coated – candy canes, cookies, chocolate, Christmas cakes.

While hardly healthful, these spicy pecans will tickle another part of your palate. If you have pecans leftover from holiday baking, this is a good way to use them up. I’ve made Savory Pecans often – after baking, the brown-black nuts look nice in glass jars for hostess or last-minute holiday gifts. They’re also popular at parties and on buffet tables.

May your spirit of Christmas live on throughout the New Year!

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Is a nut mixture traditional in your family? Share a favorite recipe via e-mail.

SAVORY PECANS

Hands-on time: 10 minutes
Time to table: 45 minutes
Makes 2 cups
  • 2 tablespoons unsalted butter, melted
  • 1 – 2 tablespoons Worcestershire
  • 1/4 teaspoon Tabasco
  • 1 teaspoon chili powder
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt
  • 2 cups pecan halves

Combine all ingredients except pecans. Add pecans and stir well to coat. Transfer to a rimmed baking sheet and bake at 300F for 30 – 35 minutes, stirring occasionally. Serve warm or at room temperature. To make ahead and then reheat, warm in a 325F oven for 5 – 6 minutes.

NUTRITION ESTIMATE Per 1/4 cup: 235 Cal; 3g Protein; 24g Tot Fat; 4g Sat Fat; 5g Carb; 3g Fiber; 189mg Sodium; 8mg Cholesterol; Weight Watchers 6 points

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~ don't forget black-eyed peas for good luck!~


LATER NOTES
This 2002 column was first published online in 2008.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences.

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Pecans are a favorite snack food of mine, especially when they are spiced or candied. Delicious!
 
Just got this recipe and just made it. It was quick, easy and turned out great. These will not last long...
 
Andrea ~ By this time in the holidays, I'm sugar-ed out. So 'savory' is a welcome interruption.

Julie ~ Wow! That's a record. Thanks so much for letting me know. I take that as the 'highest compliment' that a recipe is so appealing, you want to (and can, because the ingredients are easily available) straight to the kitchen to make it. I'm humbled ...
 

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna