Spicy Pecans

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Yields: 3 cups

 

3/4 pound pecan halves

Nonstick cooking spray

1/4 cup light corn syrup

2-1/2 tablespoons Soy Sauce

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon ground red pepper (cayenne)

 

 

Bring 1-1/2 quarts water to boil in large saucepan. Add pecans and

boil 2 minutes; drain thoroughly.

 

Meanwhile, spray large, shallow baking pan with cooking spray.

 

Combine corn syrup, soy sauce, onion and garlic powders and red

pepper in same saucepan.

 

Cook, over medium-high heat, until mixture begins to boil, stirring

constantly.

 

Stiring pecans and cook, stirring, 3 to 4 minutes, or until sauce is

absorbed by nuts.

 

Turn pecans out onto prepared baking pan, spreading to separate

pecans in a single layer.

 

Bake in 250ºF. oven 40 minutes, stirring and turning nuts over every

15 minutes.

 

Remove pan from oven; stir pecans to spread in single layer. Cool

completely, in pan, on wire rack.

 

Store in tightly covered container.

 

Note: If nuts become soft, bake in single layer in 250ºF. oven 5

minutes. Cool completely, in pan, on wire rack.