Asian-spiced pecans

Make these spiced nuts ahead of time and freeze them. You will always have a quick appetizer in the freezer or nuts to throw in a salad. Believe it or not, this recipe is adapted from a Better Homes and Garden slow cooker cookbook. I don't use the slow cooker because they cook in 10 minutes in the oven.

  
    Recipe makes
    Active time
    Total time
  

    2 cups
    20m
    20m
  

  
    Special equipment needed
  
    Baking sheet

  
    Ingredients
  
    2 cups pecans
  
    1/4 stick butter, melted
  
    1 teaspoon Chinese 5 spice powder
  
    1/2 teaspoon garlic powder
  
    1/2 teaspoon cumin powder
  
    1/4 teaspoon ginger powder
  
    1/8 teaspoon pepper
  
    1/8 teaspoon chipotle powder
  
    1 1/2 tablespoons soy sauce

  
    Variations
  
    • Use Worcesterdshire sauce instead of soy sauce.
  
    • For a vegan version, use vegetable oil instead of butter.
  
    • Vary the spices. Use a curry powder instead of Chinese 5 spice powder.

  
    Storage
  
    • These can be made 3 - 4 days in advance and kept tightly covered. They can be frozen for 3 - 4 months.

  
    Instructions
  
    • Preheat oven to 350º.
  
    • Make the sauce by combining all of the ingredients except the pecans. Combine thoroughly.
  
    • Add the pecans to the baking sheet. Pour the sauce over them and mix well.
  
    • Cook in the oven 5 minutes. Take the sheet out of the oven and toss the nuts. Return to the oven and cook an additional 5 minutes.
  
    • Remove from the oven and let cool completely.

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