24 servings (about 1/4 cup each)
8 tablespoons margarine or butter, melted 1/2 cup powdered sugar 1 teaspoon ground cinnamon ¾ teaspoon five-spice powder 6 cups pecan halves
1. Heat slow cooker on high 15 minutes. Mix margarine, sugar, and spices; pour over pecans in large bowl and toss. Transfer mixture to slow cooker; cover and cook on high 30 minutes; uncover and cook until pecans are crisply glazed, 45 to 60 minutes, stirring every 20 minutes. Pour pecans in single layer on jelly roll pans and cool.
Variation
Pumpkin-Glazed Nuts—Make recipe as above, substituting 1 teaspoon pumpkin pie spice for the five-spice powder and mixed nuts for the pecans.
Per Serving: Calories: 230 % of calories from fat: 86 Fat (gm): 23.4 Saturated fat (gm): 2.4 Cholesterol (mg): 0.0 Sodium (mg): 44 Protein (gm): 3 Carbohydrate (gm): 6.0 Exchanges: Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 0.0 Meat: 0.0 Fat: 5.0
8 tablespoons margarine or butter, melted 1/2 cup powdered sugar 1 teaspoon ground cinnamon ¾ teaspoon five-spice powder 6 cups pecan halves
1. Heat slow cooker on high 15 minutes. Mix margarine, sugar, and spices; pour over pecans in large bowl and toss. Transfer mixture to slow cooker; cover and cook on high 30 minutes; uncover and cook until pecans are crisply glazed, 45 to 60 minutes, stirring every 20 minutes. Pour pecans in single layer on jelly roll pans and cool.
Variation
Pumpkin-Glazed Nuts—Make recipe as above, substituting 1 teaspoon pumpkin pie spice for the five-spice powder and mixed nuts for the pecans.
Per Serving: Calories: 230 % of calories from fat: 86 Fat (gm): 23.4 Saturated fat (gm): 2.4 Cholesterol (mg): 0.0 Sodium (mg): 44 Protein (gm): 3 Carbohydrate (gm): 6.0 Exchanges: Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 0.0 Meat: 0.0 Fat: 5.0
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