Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Pepper Pecans
Getting reviews...
- Level: Easy
- Yield: 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 339
- Total Fat
- 34 g
- Saturated Fat
- 3 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 115 mg
- Level: Easy
- Yield: 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 339
- Total Fat
- 34 g
- Saturated Fat
- 3 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 115 mg
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.
