Fatboy's Recipes
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In the South, pecan recipes are all over the place. I don't think I can remember a holiday in which someone didn't make or bring a pecan pie. My grandfather always had them next to the lounger in the den. He'd crack'em open and snack on them all evening. This recipe has an Oriental-inspired twist.
Five-Spice Pecans
Five-Spice Pecans The slow-cooker gently toasts the pecans and slightly subdues the spice mixture. Make extra and freeze them.
Ingredients
  • 1 pound pecan halves (4 cups)
  • 1/4 cup margarine or butter, melted
  • 2 tablespoons soy sauce
  • 1 teaspoon five-spice powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
Cooking Instructions
  • Place pecans in a 3-1/2 quart or 4 quart slow-cooker.
  • In a bowl, combine melted margarine, soy sauce, five-spice powder, garlic powder, ginger and red pepper. Pour over nuts. Stir to coat nuts.
  • Cover; cook on low heat setting 2 hours. Uncover and stir. Turn to high heat setting. Cover and continue cooking on high heat setting 15 to 30 minutes. 
  • Cool.
Comments Serves 4 to 8 folks depending on how fat-conscious they are.
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