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Barbara's Peppery Pecans

Yield 3 1/2 cups (serving size: about 2 tablespoons)
You can keep these pecans in an airtight container for up to one week. They're delicious with cocktails or as part of a cheese plate with sharp cheddar and sliced apples.

Ingredients

  • 1 tablespoon sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1 teaspoon butter, melted
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon ground cinnamon
  • 1 pound pecan halves
  • Cooking spray

Nutrition Information

  • calories 99
  • caloriesfromfat 94 %
  • fat 10.3 g
  • satfat 1 g
  • monofat 5.8 g
  • polyfat 3.1 g
  • protein 1.3 g
  • carbohydrate 2.1 g
  • fiber 1.4 g
  • cholesterol 0.0 mg
  • iron 0.4 mg
  • sodium 65 mg
  • calcium 11 mg

How to Make It

  1. Preheat oven to 325°.

  2. Combine all ingredients except cooking spray in a large bowl, tossing well to coat. Spread mixture evenly on a jelly-roll pan coated with cooking spray. Coat nuts with cooking spray. Bake at 325° for 15 minutes, stirring every 5 minutes. Remove from oven; cool completely. Store in an airtight container.