Spiced pecans from The Bon Appétit Cookbook (page 70) by Barbara Fairchild and Bon Appétit Magazine Editors

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Barb_N on December 23, 2018

    This recipe probably fueled my passion for 5 spice powder. I have tried many others over the years, none match it. Just some added notes- make sure the butter/water/spice mixture really thickens before transferring nuts to baking sheet. If there is more sauce than nuts, add more nuts so the sauce doesn’t go to waste. These bake for more than 10 minutes in my oven, more like 20. This year’s batch has walnuts, pecans and casheews and I’m waiting for the cashews to get a little color.

  • Barb_N on December 19, 2015

    This is a perennial favorite around the Holidays- I give batches as gifts, serve them at home. I skip the black pepper as I don't like the taste.

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