Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
4 cups
Level:
Easy

Ingredients

Directions

In a large heavy skillet, over a medium heat, warm the oil. Stir in the sugar, salt, cayenne, and pepper. Mix well, until sugar starts to melt. Add the pecans and coat thoroughly.

Drain the pecans on a baking sheet and cool.

Store in an airtight container, in the refrigerator, for up to 2 weeks.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel

Recipe courtesy of Tyler Florence

Bourbon Pecan Pie

Recipe courtesy of Alton Brown

Skillet Cornbread Pudding with Ham and Pepper Jack

Recipe courtesy of Food Network Kitchen

Maple Pepper Pecans

Recipe courtesy of Nigella Lawson

Pecan Palmiers

Recipe courtesy of Food Network Kitchen

Pecan Pie

Recipe courtesy of Juan-Carlos Cruz

Pecan Pie

Recipe courtesy of Frank Brigtsen

Spiced Pecans

Recipe courtesy of Geoffrey Zakarian

Pecan Pralines

Recipe courtesy of Stan Strickland

Browse Reviews By Keyword