Yield:Yields 4 cups.
This recipe makes enough for theWild Rice Stuffing, with extra to serve as nibbles before the meal.
亚搏手机版官方
- 4 tsp. salt
- 1/2 tsp. cayenne
- 1 tsp. each ground white pepper, nutmeg, cloves, and allspice (or 4 tsp. quatre épices)
- 4 cups pecan halves (about 12 oz.)
- 1/4 cup butter, melted
- 1/3 cup dark maple syrup (or 1/2 cup regular maple syrup)
Nutritional Information
- Nutritional Sample Size per 1/4 cup
- Calories (kcal) : 220
- Fat Calories (kcal): 180
- Fat (g): 20
- Saturated Fat (g): 3
- Polyunsaturated Fat (g): 4
- 单不饱和脂肪（G）：11
- Cholesterol (mg): 10
- Sodium (mg): 610
- Carbohydrates (g): 12
- Fiber (g): 2
- 蛋白质（G）：2
Preparation
最多要提前两个星期：Heat the oven to 350°F. In a medium bowl, toss together the salt, cayenne, white pepper, nutmeg, cloves, and allspice. Add the pecans and toss well. Drizzle the melted butter over the pecans and mix well. Turn out onto a rimmed baking sheet, scraping any spices and butter from the bowl and spreading the nuts into one layer. Bake until lightly toasted, stirring occasionally, about 9 minutes. Drizzle the maple syrup over the nuts, stir to combine, and bake about 10 minutes longer, until the nuts turn glossy and slightly dark. Let the nuts cool in the pan for 30 minutes and then scrape the nuts and any maple drippings into a bowl; break up any large clusters. Reserve 2 cups of the nuts; chop the remainder very coarsely. Label and store the chopped nuts (for the stuffing) and the whole nuts (for nibbling) separately in the freezer in zip-top bags.
Ingredient Spotlight
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FEATUREDChinese Black Rice
Reviews
Rate or Review
Reviews (10 reviews)
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harveel| 12/31/2021Spicy and tasty. Even after fully cooled was very sticky, so not ideal for finger food (I used the 1/2 cup of regular maple syrup). Also I cut the salt in half to 2 tsp and it was plenty salty.
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JeanANuno| 02/13/2019This recipe is very spicy and delicious. I like it.
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RobertMRatcliff| 02/05/2019This recipe is one of my new absolute favorites! I was so thankful to find it online.
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KathrynLeathers| 02/05/2019Thank you for sharing this recipe.
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