Prep Time: 15 minutes
Cook Time: 20 minutes
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
Preparation:
Preheat the oven to 300 degrees. Line a jelly-roll pan with foil.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.
Spread the pecans in the pan in a single layer and bake about 20 minutes, gently turning the pecans from time to time.
Transfer the pecans to several thicknesses of paper towel to drain briefly.
If desired, toss with salt and more cayenne. Store in an airtight container until ready to serve.
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.
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.
Makes 4 to 6 servings.
Copyright by Rizzoli New York. Used by permission. All rights reserved.
