Mississippi Spiced Pecans

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Make plenty of these mildly sweet and salty nuts—they are great to have on hand.

Mississippi Spiced Pecans
photographer: Ken Burris
Nutritionist Tested & Approved
  • Total Time: 20 minutes

  • 1 pound pecan halves

  • 1 tablespoon packed dark brown sugar

  • 1 1/2 teaspoons kosher salt

  • 1 teaspoon chopped fresh thyme

  • 1 teaspoon chopped fresh rosemary

  • 1/2 teaspoon freshly ground pepper

  • 1/2 teaspoon piment d’Espelette, (see Tip) or a pinch of cayenne pepper

  • 2 tablespoons extra-virgin olive oil

  1. Store in an airtight container for up to 2 weeks.

  2. 4 cups

  3. Preheat oven to 350°F.

  4. Spread pecans on a large baking sheet. Roast until fragrant, about 12 minutes. Watch carefully so they don’t burn.

  5. Combine brown sugar, salt, thyme, rosemary, pepper and piment d’Espelette (or cayenne) in a small bowl. Transfer the roasted pecans to a large bowl, drizzle with oil and toss well to coat completely. Sprinkle with the spice mixture and toss again. Serve warm or let cool completely and store in an airtight container.

Nutritional Facts

Per 2-tablespoon serving
107 Calories
2g Carbohydrates
11g Fat
1g Saturated Fat
6g Monounsaturated Fat
1g Protein
0mg Cholesterol
1g Dietary Fiber
58mg Potassium
53mg Sodium
Added Sugars
2 fat Exchanges
0 Carbohydrate Servings

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3 replies

testalot 2015-01-21 16:03:29 -0600 Report

looks good but it clearly calls for brown sugar with no mention of sugar in nutritional facts.