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