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