pepper pecans

Categories
Toohot
Yield
4 servings
MeasureIngredient
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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