| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Appetizers, Posted |
8 |
Servings |
INGREDIENTS
| 4 |
tb |
Vegetable oil |
| 3 |
tb |
Sugar |
| 1 1/2 |
tb |
Sea salt |
| 12 |
ts |
Cayenne pepper; or to taste |
| 1/4 |
ts |
Freshly ground black pepper |
| 4 |
c |
Pecans |
INSTRUCTIONS
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
Recipe by: TWO HOT TAMALES
Posted to MC-Recipe Digest V1 #1009 by Meg Antczak
<meginny@frontiernet.net> on Jan 14, 1998
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