Tamari-Glazed Pecans
Votes: 1
Time: 25 min.
Complexity: easily
Complexity: easily
Japanese tamari soy sauce differs from regular soy sauce in that it contains virtually no additives, is less salty, and has a more pronounced soy flavor. It's perfect for glazing nuts. Mix tamari with molasses, salt, and hot pepper, coat pecans with the mixture, and toast them in the oven. The nuts will acquire a unique, even more piquant flavor. They can be served as a snack, with cheese, or used in fruit and vegetable salads.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. quality tamari sauce
- 2 teaspoons molasses
- Salt and cayenne pepper
- 1 cup shelled pecan halves
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Recipes with similar ingredients: tamari sauce, molasses, ground cayenne pepper, pecans
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
Combine tamari and molasses. Season with salt and cayenne pepper. Toss with the nuts until well coated. Transfer the nuts to a kitchen towel and let them drain slightly. Bake the nuts on a glazing rack until dry and toasted. Remove from the oven and cool completely. Chop the nuts into 1/4-inch pieces.
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