Recipe courtesy of Mary Sue Milliken and Susan Feniger
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.

IDEAS YOU'LL LOVE

Rosemary and Pepper Crackers

Recipe courtesy of Valerie Bertinelli

Pecan Candied Bacon Bites

Recipe courtesy of Sandra Lee

Green Pepper and Tomato Salad

Recipe courtesy of Rachael Ray

Cheddar-Black Pepper Waffles with Sausage and Apples Maple Agrodolce

Recipe courtesy of Bobby Flay

Maple Pepper Pecans

Recipe courtesy of Nigella Lawson

Pecan Pie

Recipe courtesy of Juan-Carlos Cruz

Pecan Pralines

Recipe courtesy of Jessica Harris

Pecan Rice

Recipe courtesy of Food Network Kitchen

Pecan Tart

Recipe courtesy of Tanya Holland

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Farmhouse Rules

          10:30am | 9:30c

          Farmhouse Rules

          11:30am | 10:30c

          Farmhouse Rules

          12:30pm | 11:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c
          On Tonight
          On Tonight

          Cooks vs. Cons

          10pm | 9c

          Cooks vs. Cons

          11pm | 10c

          Chopped

          3am | 2c

          Get Cooking