Tasting Savory Spiced Pecans

Savory Spiced Nuts

I have always believed that a big part of being a good cook is having a good eye for picking out other people's recipes.  So, this post is all about what an awesome job I did scouring the internet for the perfect savory spiced pecans.  I was two for two with these babies, and sometimes you've got to pat yourself on the back for the little things when you're cooking for a diet which will inevitably include a lot of failures.

My first success was with the Crankin' Kitchen!'s savory spiced nuts.  Tristan and I like plain salted macadamias, and raw brazils are his favorite, but we both agree that pecans just need a little something extra to pass as a snack food.  

snatched from crankingkitchen.wordpress.com

I love the herby natural flavor of these nuts.  I originally chose it because it used egg white to bind the herbs, something I was familiar with from making sweet versions (expect a future recipe review).  You could probably use butter instead and get even better numbers than what I got (below).  It says to use three different types of nuts, but we used all pecans.

per 55 g serving:

fat:  39 g, protein: 6.5 g, carb:  2.5 g

ratio:  5:1

 Savory Spiced Pecans

After my first success, I jumped straight into round two (we bought a really big bag of pecans).  I was in love with the flavor combination I was seeing and was willing to give a buttery version a try.  

snatched from www.thekitchn.com

I can see a definite addiction coming on in the Kitchn's savory spiced pecans. One of my favorite snacks is making chex mix from the recipe on the chex box.  These have a similar flavor, but I look forward to devising my own perfect mimic of 'chex mix' flavored pecans.  My only minor alteration to the recipe was adding 6 T butter rather than 5 1/3.  Once they have fully cooled, they absorb all of the butter, fantastic!  

per 60 g serving:

fat:  43.8 g, protein:  4.4 g, carb:  2.5 g

ratio:  6.5:1