Cook : 00:30
These are sweet and just slightly spicynuts. I came up with the recipe while on asearch to duplicate the spiced nuts sold atplaces like the Maryland RenaissanceFestival. They aren’t quite the same, butthey’re closer than the baked ones.
¾ cup (150 g) sugar
2 teaspoons cinnamon
¼ cup (60 ml) water
2 cups (220g) pecans
Mix sugar and cinnamon in pan. Pour inwater. Put in nuts. Bring to boil overmedium heat; turn heat down and simmer,barely bubbling, 20 minutes or until syrup dries. Place nuts on waxed paper. Cool.
Yield: 12 servings
Each with: 6 g water; 176 calories (63% fromfat, 4% from protein, 33% from carb); 2 gprotein; 13 g total fat; 1 g saturated fat; 7 gmonounsaturated fat; 4 g polyunsaturated fat; 15g carb; 2 g fiber; 13 g sugar; 51 mg phosphorus;18 mg calcium; 1 mg iron; 0 mg sodium; 77 mgpotassium; 11 IU vitamin A; 0 mg vitamin E; 0mg vitamin C; 0 mg cholesterol