Asian-Spiced Pecans

• 2 tablespoons low-sodium soy sauce
• 1 tablespoon tomato paste
• 2 teaspoons Thai seasoning (such as Spice Islands)
• 1 teaspoon butter or stick margarine, melted
• Dash of black pepper
• Dash of ground red pepper
• 4 cups pecan halves
• Cooking spray
• 1/8 teaspoon salt

1. Preheat oven to 350u0b0.
2. Combine the first 6 ingredients in a large bowl, and stir well with a whisk. Add pecan halves; toss well. Spread mixture evenly onto a jelly-roll pan coated with cooking spray.
3. Bake at 350u0b0 for 12 minutes, stirring once. Remove from oven, and sprinkle with salt. Cool completely.
4. Note: Store in an airtight container in a cool, dark place for up to one month, in the refrigerator for up to 3 months, or in the freezer for up to 8 months.
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soy sauce, tomato paste, butter, black pepper, ground red pepper, pecan halves, cooking spray, salt

Taken from www.myrecipes.com/recipe/asian-spiced-pecans (may not work)