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Active Time:10 minsTotal Time:45 minsServings:16Jump to Nutrition Facts
Active Time:10 minsTotal Time:45 minsServings:16
Active Time:10 mins
Active Time:
10 mins
Total Time:45 mins
Total Time:
45 mins
Servings:16
Servings:
16
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients⅓cupgranulated sugar1 ½tablespoonsground cinnamon1tablespoonground ginger1 ½teaspoonsdry mustard1 ¼teaspoonskosher salt½teaspoonground cardamom¼teaspooncayenne pepper¼teaspoonground cloves12ouncespecan halves
Cook Mode(Keep screen awake)
Ingredients
⅓cupgranulated sugar
1 ½tablespoonsground cinnamon
1tablespoonground ginger
1 ½teaspoonsdry mustard
1 ¼teaspoonskosher salt
½teaspoonground cardamom
¼teaspooncayenne pepper
¼teaspoonground cloves
12ouncespecan halves
DirectionsPreheat oven to 300°F. Line a large rimmed baking sheet with parchment paper. Bring a large saucepan of water to a boil.Combine sugar, cinnamon, ginger, dry mustard, salt, cardamom, cayenne and cloves in a medium bowl.Add pecans to the boiling water and cook just until the water returns to a boil. Drain, shaking off as much excess water as possible. Transfer the pecans to the bowl and toss with the spices until well coated. Spread in an even layer on the prepared pan.Bake the pecans, stirring occasionally, until toasted and fragrant, 25 to 30 minutes. Let cool for 10 minutes before serving.TipsTo make ahead:Store airtight at room temperature for up to 4 days.Equipment:Parchment paperOriginally appeared: EatingWell Magazine, November 2020
Directions
Preheat oven to 300°F. Line a large rimmed baking sheet with parchment paper. Bring a large saucepan of water to a boil.Combine sugar, cinnamon, ginger, dry mustard, salt, cardamom, cayenne and cloves in a medium bowl.Add pecans to the boiling water and cook just until the water returns to a boil. Drain, shaking off as much excess water as possible. Transfer the pecans to the bowl and toss with the spices until well coated. Spread in an even layer on the prepared pan.Bake the pecans, stirring occasionally, until toasted and fragrant, 25 to 30 minutes. Let cool for 10 minutes before serving.TipsTo make ahead:Store airtight at room temperature for up to 4 days.Equipment:Parchment paper
Preheat oven to 300°F. Line a large rimmed baking sheet with parchment paper. Bring a large saucepan of water to a boil.
Combine sugar, cinnamon, ginger, dry mustard, salt, cardamom, cayenne and cloves in a medium bowl.
Add pecans to the boiling water and cook just until the water returns to a boil. Drain, shaking off as much excess water as possible. Transfer the pecans to the bowl and toss with the spices until well coated. Spread in an even layer on the prepared pan.
Bake the pecans, stirring occasionally, until toasted and fragrant, 25 to 30 minutes. Let cool for 10 minutes before serving.
Tips
To make ahead:Store airtight at room temperature for up to 4 days.
Equipment:Parchment paper
Originally appeared: EatingWell Magazine, November 2020
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Nutrition Facts(per serving)167Calories15gFat8gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
