- Bring 1-1/2 quarts water to boil in large saucepan. Add pecans and boil 2 minutes; drain thoroughly.
- Meanwhile, spray large, shallow baking pan with cooking spray.
- Combine corn syrup, soy sauce, onion and garlic powders and red pepper in same saucepan. Cook, over medium-high heat, until mixture begins to boil, stirring constantly. Stir in pecans and cook, stirring, 3 to 4 minutes, or until sauce is absorbed by nuts.
- Turn pecans out onto prepared baking pan, spreading to separate pecans in a single layer.
- Bake in 250ºF. oven 40 minutes, stirring and turning nuts over every 15 minutes.
- Remove pan from oven; stir pecans to spread in single layer. Cool completely, in pan, on wire rack.
- Store in tightly covered container. Note: If nuts become soft, bake in single layer in 250ºF. oven 5 minutes. Cool completely, in pan, on wire rack.
ingredients
3/4 pound pecan halves
Nonstick cooking spray
1/4 cup light corn syrup
2-1/2 tablespoons Kikkoman Soy Sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground red pepper (cayenne)
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
