Bite-You-Back-Pecans

Vegetarian
Gluten Free
Health score
10%
Bite-You-Back-Pecans
45 min.
6
597kcal

Suggestions


If you're looking to spice up your snack game, then look no further than our Bite-You-Back-Pecans! This irresistible recipe brings together the rich, buttery flavor of pecans with a kick of heat that will tantalize your taste buds and keep you craving more. Perfectly suited for vegetarian and gluten-free diets, these pecans are the ideal side dish for gatherings or a great component in your snacking repertoire.

What makes these pecans shine is the carefully balanced blend of spices – cayenne pepper, chili powder, and an array of dried herbs create a bold flavor profile that is both savory and a touch fiery. Whether you're sharing them at a party or enjoying them solo, they offer a satisfying crunch that is hard to resist. With just 45 minutes of prep time, you can have a delicious snack ready for your friends and family to enjoy.

But don't be afraid to make it your own! For a smoky twist, try substituting Spanish smoked paprika for the chili powder, which will add a delightful depth to this already vibrant dish. These Bite-You-Back-Pecans are not only a treat for the palate but also an excellent source of energy, making them a smart choice for anyone looking for a nutritious and indulgent snack. Ready to turn up the heat in your kitchen? Let's get started!

Ingredients

  • 0.3 cup butter melted
  • 0.3 teaspoon cayenne pepper 
  • tablespoon chili powder 
  • teaspoon basil dried
  • teaspoon thyme leaves dried
  • 0.3 teaspoon garlic powder 
  • 0.5 teaspoon onion powder 
  • teaspoon oregano dried
  • 16 oz pecan halves 
  • teaspoon salt 

Equipment

  • baking sheet
  • slow cooker

Directions

  1. Combine all ingredients in a 2-quart slow cooker. Cover and cook on high setting 15 minutes. Turn to low setting anc cook, uncovered, 2 hours, stirring occasionally.
  2. Transfer nuts to a baking sheet; cool completely. Store in an airtight container. Makes 4 1/2 cups.
  3. Variation: For a smoky flavor, substitute one tablespoon Spanish smoked paprika for the chili powder in this recipe.

Nutrition Facts

Calories597kcal
Protein4.59%
Fat87.97%
Carbs7.44%

Properties

Glycemic Index
17
Glycemic Load
0.34
Inflammation Score
-8
Nutrition Score
17.106956410667%

Flavonoids

Cyanidin
8.12mg
Delphinidin
5.5mg
Catechin
5.47mg
Epigallocatechin
4.26mg
Epicatechin
0.62mg
Epigallocatechin 3-gallate
1.74mg

Nutrients percent of daily need

Calories:596.94kcal
29.85%
Fat:62.34g
95.91%
Saturated Fat:9.58g
59.89%
Carbohydrates:11.86g
3.95%
Net Carbohydrates:3.82g
1.39%
Sugar:3.14g
3.49%
Cholesterol:20.34mg
6.78%
Sodium:470.79mg
20.47%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:7.32g
14.65%
Manganese:3.48mg
173.84%
Copper:0.93mg
46.49%
Vitamin B1:0.51mg
33.73%
Fiber:8.05g
32.19%
Magnesium:96.52mg
24.13%
Zinc:3.54mg
23.57%
Phosphorus:218.26mg
21.83%
Iron:2.65mg
14.71%
Vitamin A:721.95IU
14.44%
Vitamin E:1.9mg
12.69%
Vitamin K:12.58µg
11.98%
Potassium:353.06mg
10.09%
Vitamin B6:0.2mg
9.94%
Calcium:72.9mg
7.29%
Vitamin B2:0.12mg
7.03%
Vitamin B5:0.68mg
6.81%
Vitamin B3:1.08mg
5.42%
Folate:19.31µg
4.83%
Selenium:3.33µg
4.76%
Vitamin C:1.04mg
1.26%
Source:My Recipes