Pepper pecans
4 servings
Ingredients
| Quantity | 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 |
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