Tuesday, October 20

Zesty Sorghum Pecans

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Zesty Sorghum Pecans Recipe

By Tammy Algood Published: November 1, 2016

  • Yield: 2 cups



  1. Preheat the oven to 350 degrees. In a medium bowl, whisk together the zest, syrup, oil, salt, ginger and pepper flakes. Add the pecans and toss until all the pecans are evenly coated. Transfer to a greased jellyroll pan and spread in a single layer. Bake 10-12 minutes. Cool in the pan on a wire rack to room temperature. Loosen with a spatula and enjoy.

    About Author

    Tammy Algood

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at talgood@tnelectric.org.

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