Recipe courtesy of Mary Sue Milliken and Susan Feniger

Pepper Pecans

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  • Level: Easy
  • Yield: 4 cups
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4 tablespoons vegetable oil

3 tablespoons sugar

1 1/2 tablespoons sea salt

1 to 2 teaspoons cayenne pepper, or to taste

1/4 teaspoon freshly ground black pepper

4 cups pecans


  1. 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.
  2. Drain the pecans on a baking sheet and cool.
  3. Store in an airtight container, in the refrigerator, for up to 2 weeks.