Like all nuts, pecans are high in fat, with about 200 calories and 20 grams of fat per ounce (about 20 pecan halves). But the heart-healthy unsaturated fat can help reduce LDL (“bad” cholesterol) and raise HDL (“good” cholesterol). They’re also packed with bone-strengthening magnesium.
Shelled pecans spoil fast, so if you don’t plan to use them right away, store them in the refrigerator for up to 9 months or in the freezer for 2 years. These flavor-packed spiced pecans by Runner’s World contributing chef Nate Appleman make for a healthy anytime-snack that you can also serve as an appetizer.
Jump to RecipeInstructions :
1: Preheat the oven to 350°F. Line a baking sheet with waxed paper.
2: In a large bowl, combine the pecans, soy sauce, cayenne, coriander seeds, turmeric, black pepper, sugar, and oil. Mix well to evenly coat the pecans.
3: Spread the pecans out in an even layer on the baking sheet. Bake for 15 minutes, stirring the pecans once halfway through. Let the pecans cool, then store in an airtight container.
Spiced Pecans
Ingredients
- 5 cups pecans
- 3 tablespoons soy sauce
- ½ teaspoon cayenne pepper
- ½ teaspoon crushed coriander seeds
- ½ teaspoon ground turmeric
- 1 teaspoon ground black pepper
- 1 tablespoon packed brown sugar
- 1 tablespoon extra-virgin olive oil
Instructions
- Preheat the oven to 350°F. Line a baking sheet with waxed paper.
- In a large bowl, combine the pecans, soy sauce, cayenne, coriander seeds, turmeric, black pepper, sugar, and oil. Mix well to evenly coat the pecans.
- Spread the pecans out in an even layer on the baking sheet. Bake for 15 minutes, stirring the pecans once halfway through. Let the pecans cool, then store in an airtight container.