Barbara's Peppery Pecans

recipe
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.

Yield:

3 1/2 cups (serving size: about 2 tablespoons)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 325°.

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.

Note:

Barbara Lauterbach,

Cooking Light

October 2007
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