Pepper Pecans Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4 tbsp: Vegetable oil,
3 tbsp: Sugar,
1 1/2 tbsp: Sea salt,
12 tsp: Cayenne pepper, or to taste
1/4 tsp: Freshly ground black pepper,
4 cup: 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
Yield: 4 cups
TOO HOT TAMALES SHOW #TH6294
Source from luhu.jp
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
Yield: 4 cups
TOO HOT TAMALES SHOW #TH6294
Source from luhu.jp
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