Mustard Deviled Pecans Recipe
Yield: 4 CupsRecipe by luhu.jp
Ingredients:
1/3 cup: Dijon mustard,
3 tbsp: Honey,
1/4 cup: Butter, melted
1 lbs: Pecan halves,
1/2 tsp: Hot pepper sauce,
1/4 tsp: Freshly ground black pepper,
Directions:
Heat oven to 275 degrees F. Line large baking sheet ot 2 medium
baking sheets with aluminum foil. Combine honey, butter, hot sauce,
and pepper in a shallow bowl and blend well. Add pecans and toss them
to coat completely. Spread pecans in a single even layer on baking
sheets, Bake 10 minutes. Stir to turn and bake 10 minutes longer,
watching to make sure they dont burn. Remove pans to wire rack and
cool completely. Transfer nuts to a tightly covered containers and
store in a cool dry place. Nuts will keep about 1 week.
Nutritional info per 1/4c: 233 cal; 3g pro, 9g carb, 22g fat (83%),
1.9g fiber, 8mg chol, 149g sod
Source: Enchanted Evenings by John Hadamuscin (Harmony) Miami Herald,
9/21/95 format: 8/11/96, Lisa Crawford
Source from luhu.jp
baking sheets with aluminum foil. Combine honey, butter, hot sauce,
and pepper in a shallow bowl and blend well. Add pecans and toss them
to coat completely. Spread pecans in a single even layer on baking
sheets, Bake 10 minutes. Stir to turn and bake 10 minutes longer,
watching to make sure they dont burn. Remove pans to wire rack and
cool completely. Transfer nuts to a tightly covered containers and
store in a cool dry place. Nuts will keep about 1 week.
Nutritional info per 1/4c: 233 cal; 3g pro, 9g carb, 22g fat (83%),
1.9g fiber, 8mg chol, 149g sod
Source: Enchanted Evenings by John Hadamuscin (Harmony) Miami Herald,
9/21/95 format: 8/11/96, Lisa Crawford
Source from luhu.jp