These were a hit when served at our daughter’s wedding! Although they are wonderful anytime of year, it seems I like them best during the holiday season.
Pecans rank very high among all nuts in antioxidant activity and may decrease the risk of cancer, coronary heart disease, and Alzheimer’s. Pecans have been found to reduce LDL (bad) cholesterol faster than diets recommended for lowering cholesterol. Compounds in pecans help remove free radicals from the body giving protection from many diseases, cancers and infections. Some properties in pecans inhibit the DNA binding with certain carcinogens lending further protection against cancers. Pecans are an excellent source of vitamin E which helps retain moisture in the skin contributing to a youthful glow. These nuts are packed with many of the important B-complex group of vitamins which increase energy, may reduce migraine headaches, speed wound healing and relieve symptoms of PMS.
Pecans are a rich source of many minerals including manganese, phosphorus, calcium, iron, magnesium, zinc and copper. Minerals provide a variety of functions including proper thyroid function, blood sugar control, increase metabolism, strength to bones and teeth, help the organs in the body function properly, prevent brittle bones, reduce the symptoms of arthritis and many other diseases etc…in fact, Dr. Linus Pauling, Nobel Laureate said, “Every sickness, every disease can be traced to a mineral deficiency”
CRUNCHY SWEET AND SPICY PECANS
Preheat oven to 300°F. Spread pecans on a large oven tray and roast until nutty and toasted, about 30 minutes. Heat oil in a large fry pan or wok over medium heat. Add nuts and stir to coat. Sprinkle with sugar and salt stirring to coat. Cook until the sugar begins to melt slightly, about 2 minutes. Sprinkle with the chili powder and stir to coat. Immediately remove from heat. Stir to cool. Serve at room temperature. Makes 4 cups. ©Janice Moreland http://thekitchentwist.com