Barbara's Peppery Pecans

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 99
  • Calories from fat: 94%
  • Fat: 10.3g
  • Saturated fat: 1g
  • Monounsaturated fat: 5.8g
  • Polyunsaturated fat: 3.1g
  • Protein: 1.3g
  • Carbohydrate: 2.1g
  • Fiber: 1.4g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 65mg
  • Calcium: 11mg

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Barbara's Peppery Pecans Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy