Spiced Nuts
Yield
1 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
brown sugar
dark, firmly packed |
*
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
allspice
ground |
|
| ⅛ | teaspoon |
nutmeg
ground |
|
| ⅛ | teaspoon |
cloves
ground |
|
| 1 ½ | tablespoons |
water
|
|
| 1 ½ | cups |
pecan halves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
brown sugar
dark, firmly packed |
*
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
cinnamon
ground |
|
| 1.3 | ml |
allspice
ground |
|
| 0.6 | ml |
nutmeg
ground |
|
| 0.6 | ml |
cloves
ground |
|
| 23 | ml |
water
|
|
| 355 | ml |
pecan halves
|
|
Directions
In a deep, 2-quart, heat-resistant, non-metallic casserole, combine first 7 ingredients.
Heat, uncovered, in Microwave Oven 1½ minutes; stir occasionally.
Add ½ cup nuts at a time to syrup mixture.
Stir until well coated.
With a slotted spoon lift out nuts; drain extra syrup.
Place nuts in a shallow, 1½-quart, heat-resistant, non-metalic baking dish .
Repeat with remaining nuts.
Heat coated nuts, uncovered, in Microwave Oven 5 minutes or until syrup begins to harden slightly.
Transfer nuts to wax paper and allow to cool and harden.
