Savory Roasted Pecans

When people come for dinner, they know to arrive hungry! To stave off hunger before we eat, I put out small dishes of nuts to nibble on as we gather in the kitchen for the first hellos and catch-up conversation.

But so many "party nut" recipes are sugary. Instead, these are totally savory nuts, dark and sultry with just a touch of heat and only slightly addictive – okay that's a lie, they're totally addictive! Even at the last minute, throw roast some pecans in the oven for a quick appetizer or hostess gift.

Savory Pecans | pecans roasted with Worcestershire, Tabasco, savory spices for a quick last-minute appetizer or hostess gift | low carb, Weight Watchers PointsPlus 5 | Kitchen Parade


COMPLIMENTS!
"... quick, easy and turned out great. These will not last long..." ~ Julie


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!

ALANNA's TIPS Fresh nuts really matter here. I have little luck with expensive supermarket pecans, even now (late fall and early winter) when the season is just coming to a close. In the fall, I some times order pecans or pecan meal from Sunnyland Farms in Georgia. Closer to home for both freshness and great prices? Trader Joe's.

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

Set oven to 300F/150C.

Combine all ingredients except pecans. Add pecans and stir well to coat, really stirring to completely cover the pecans.

Transfer to a rimmed baking sheet and bake for 30 – 35 minutes, stirring occasionally. Serve warm or at room temperature.

MAKE-AHEAD Make the nuts ahead of time, then just before serving, warm in a 325F/160C oven for 5 – 6 minutes.

NUTRITION INFORMATION Per Quarter Cup: 200 Calories; 20g Tot Fat; 3g Sat Fat; 7mg Cholesterol; 180mg Sodium; 4g Carb; 3g Fiber; 1g Sugar; 2g Protein. WEIGHT WATCHERS POINTS WW Old Points 5 & WW Points Plus 5.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

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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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