Asian Pecan Recipe
Jan. 5th, 2008 04:56 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
asdr83So at the New Year's Eve party I made my mom's Asian Toasted Pecans (with sesame seeds). They were quite well received so I shall post the recipe.
Oil
Pecans (I use about 1 pound)
1/4 -1/2 cup of raw sesame seeds
garlic powder 1/2 tsp (or more if you like)
teryaki sauce about 1 tbs (I just add until it looks good)
brown sugar about 1/2 a tbs 9I add until sauce looks thick enough)
powdered ginger (optional and to taste, I use about 1/2 tsp)
Coat the bottom of a skillet lightly with oil (I usually use vegetable oil and add some sesame oil for flavor as well). Spread pecans (or another nut if you choose) and sesame seeds evenly over pan bottom (it's ok if it's more than 1 layer deep) and cook over medium heat. Stir and turn mixture continually so that nuts toast but don't burn. "Sesame seeds may explode. Ignore them." (the part in quotes is taken directly from my mom's original recipe with no changes from me). When nuts and seeds begin to brown add the garlic powder and keep stirring. Once the powder begins to brown add teryaki sauce, brown sugar (and ginger if you like) and continue to cook and stir until the teryaki and sugar become a gooey sauce that thoroughly coats the nuts and seeds. Be careful not to burn your mouth when tasting, cool before serving.
Oil
Pecans (I use about 1 pound)
1/4 -1/2 cup of raw sesame seeds
garlic powder 1/2 tsp (or more if you like)
teryaki sauce about 1 tbs (I just add until it looks good)
brown sugar about 1/2 a tbs 9I add until sauce looks thick enough)
powdered ginger (optional and to taste, I use about 1/2 tsp)
Coat the bottom of a skillet lightly with oil (I usually use vegetable oil and add some sesame oil for flavor as well). Spread pecans (or another nut if you choose) and sesame seeds evenly over pan bottom (it's ok if it's more than 1 layer deep) and cook over medium heat. Stir and turn mixture continually so that nuts toast but don't burn. "Sesame seeds may explode. Ignore them." (the part in quotes is taken directly from my mom's original recipe with no changes from me). When nuts and seeds begin to brown add the garlic powder and keep stirring. Once the powder begins to brown add teryaki sauce, brown sugar (and ginger if you like) and continue to cook and stir until the teryaki and sugar become a gooey sauce that thoroughly coats the nuts and seeds. Be careful not to burn your mouth when tasting, cool before serving.
