Mustard deviled pecans

Yield: 4 Cups

Measure Ingredient
⅓ cup Dijon mustard
3 tablespoons Honey
¼ cup Butter; melted
1 pounds Pecan halves
½ teaspoon Hot pepper sauce
¼ teaspoon Freshly ground black pepper

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 don't 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

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