pepper pecans
- Categories
- Toohot
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 4 tablespoons | Vegetable oil |
| 3 tablespoons | Sugar |
| 1½ tablespoon | Sea salt |
| 12 teaspoons | Cayenne pepper, or to taste |
| ¼ teaspoon | Freshly ground black pepper |
| 4 cups | Pecans |
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
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