Spiced Pecans
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.
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.