Hot and Salty Spiced Pecans

Rating: 4.33 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Hot and salty snack.

By PenRip

Gallery

Recipe Summary

prep:
5 mins
cook:
30 mins
total:
35 mins
Servings:
12
Yield:
3 cups
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 300 degrees F (150 degrees C).

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  • Melt butter in a skillet over medium heat. Stir cumin and cayenne pepper into the butter until dissolved, about 1 minute. Remove skillet from heat and immediately stir pecans, sucralose sweetener, and salt into the butter mixture to coat the nuts completely. Spread coated nuts onto a baking sheet.

  • Bake pecans in preheated oven until lightly browned, stirring occasionally, 25 to 30 minutes.

Nutrition Facts

Per Serving:
222 calories; protein 2.6g; carbohydrates 3.9g; fat 23.3g; cholesterol 10.2mg; sodium 221.5mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Eric Davis
Rating: 5 stars
03/04/2020
Will definitely make again! Read More

Most helpful critical review

SunnyDaysNora
Allstar
Rating: 3 stars
08/08/2014
I was really excited to try this but definitely underwhelmed by the results. I've tried making sweet/spicy nuts before with Splenda with poor results and was hoping this recipe would be different, but it's not. Splenda just doesn't get all syrupy like sugar does in order to coat the nuts and you wind up with a lightly flavored bunch of toasted nuts and a bunch of unmelted Splenda all over the pan that hasn't stuck to them. Won't be making again, but the results are edible this time. Read More
Helpful
(3)
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
SunnyDaysNora
Allstar
Rating: 3 stars
08/08/2014
I was really excited to try this but definitely underwhelmed by the results. I've tried making sweet/spicy nuts before with Splenda with poor results and was hoping this recipe would be different, but it's not. Splenda just doesn't get all syrupy like sugar does in order to coat the nuts and you wind up with a lightly flavored bunch of toasted nuts and a bunch of unmelted Splenda all over the pan that hasn't stuck to them. Won't be making again, but the results are edible this time. Read More
Helpful
(3)
Eric Davis
Rating: 5 stars
03/04/2020
Will definitely make again! Read More
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