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Pecans are the only nut I'll break a diet for. These cocktail nibbles can be very spicy, so I have reduced the amount of cayenne to allow the other flavors, like soy and onion, to come through. They're the proverbial addictive snack-you can't eat just one. Guests really love them. And if you have made them in advance and stored them in an airtight container, you can give them a quick refresher in a microwave oven. Consider putting small bowls of these pecans on the table when you serve a simple green salad. Guests will love to nibble the nuts along with the greens.

Ингредиенты

  • Ingredients:
  • 3 tablespoons chopped onions
  • 2 tablespoons unsalted butter, melted
  • 11/2 cups pecan halves
  • 1 tablespoon soy sauce
  • 1/4 teaspoon cayenne, or to taste
  • Salt, optional

Инструкции

  1. Preparation:
  2. Preheat the oven to 300 degrees. Line a jelly-roll pan with foil.
  3. Squeeze the onion in a garlic press into a bowl. Stir in the onion pulp from the press. Add the melted butter and pecans. Add the remaining ingredients and toss to combine.
  4. Spread the pecans in the pan in a single layer and bake about 20 minutes, gently turning the pecans from time to time.
  5. Transfer the pecans to several thicknesses of paper towel to drain briefly.
  6. If desired, toss with salt and more cayenne. Store in an airtight container until ready to serve.
  7. Note: Pecans have a higher fat content than any other nut. As a result, they can quickly go rancid or stale. It is best to buy fresh, high-quality pecan halves for this recipe and store them in the freezer until you use them.
  8. Serving in Style [sidebar]: Regular brand-name supermarket soy sauce is the lowest common denominator. The best all-around soy sauce for culinary and table use is either Japanese tamari, which is a rich, often organic sauce, or Chinese light soy. The "light" in this case has nothing to do with salt or calories-it designates the texture. In fact, Chinese light soy, which is inexpensive if you buy it in Chinatown, is actually saltier than Chinese dark soy.
  9. Makes 4 to 6 servings.
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