Five-Spice Pecans

If you have some of these lively nuts left over, sprinkle them on salads or serve with fresh pear slices and cheese for dessert.

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  • Makes: 16 servings
  • Serving Size: 1/4 cup
  • Prep: 10 mins
  • Cook: 2 hrs (low)

Five-Spice Pecans

Directions

  1. Place pecans in a 3 1/2- or 4-quart slow cooker. In a small bowl combine butter, soy sauce, five-spice powder, garlic powder, ginger, and cayenne pepper. Pour butter mixture over nuts in cooker; stir to coat.
  2. Cover and cook on low-heat setting for 2 hours.
  3. Stir nuts. Spread nuts in a single layer on waxed paper to cool. (Nuts will appear soft after cooking, but will crisp upon cooling.) Store in a tightly covered container for up to 2 weeks.

From the Test Kitchen

*

To toast nuts, preheat oven to 350 degrees F. Spread nuts in a shallow baking pan. Bake for 5 to 10 minutes or light brown, watching carefully and stirring once or twice.

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Nutrition Facts (Five-Spice Pecans)

  • Per serving:
  • 216 kcal ,
  • 23 g fat
  • (4 g sat. fat ,
  • 6 g polyunsaturated fat ,
  • 12 g monounsaturated fat ),
  • 8 mg chol. ,
  • 141 mg sodium ,
  • 4 g carb. ,
  • 3 g fiber ,
  • 1 g sugar ,
  • 3 g pro.
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