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Mark Thomas

Yield: Yields 4 cups

Don’t increase the heat or the nuts may burn.


  • 3 Tbs. unsalted butter
  • 1 Tbs. finely chopped orange zest
  • 2 tsp. finely chopped lemon zest
  • 2 tsp. ground cinnamon
  • 1-1/2 tsp. ground coriander
  • 1-1/4 tsp. ground mace
  • 1/4 tsp. cayenne
  • 2 Tbs. plus 2 tsp. brown sugar
  • 1/4 tsp. salt
  • 1/2 lb. (about 2-1/2 cups) pecan halves
  • 1/2 lb. (about 1-1/2 cups) blanched almonds

Nutritional Information

  • Nutritional Sample Size per 1/4 cup
  • Calories (kcal) : 210
  • Fat Calories (kcal): 170
  • Fat (g): 19
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 5
  • Sodium (mg): 35
  • Carbohydrates (g): 8
  • Fiber (g): 3
  • Protein (g): 4


  • Heat the oven to 300°F. In a large saucepan, melt the butter over medium-low heat. Add the orange and lemon zests, cinnamon, coriander, mace, cayenne, brown sugar, and salt. Combine until the mixture is bubbly and well blended. Add the nuts and stir to coat them evenly. Transfer the nut mixture to a baking sheet, spread it evenly, and bake for 25 min., stirring every 5 to 7 min. For crispier nuts, increase the cooking time to 35 to 40 min.


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Reviews (1 review)

  • winstonk | 05/10/2013

    Good but not great. I substituted walnuts for the blanched almonds and orange extract for orange zest but I don't think those changes would have made a large difference. If I use this recipe again I may add more brown sugar as I'd like a little more sweetness and probably cut the cayenne amount in half.

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