Hot-As-A-Pistol Pecans Recipe
Ingredients
| Worcestershire sauce | 3 Tablespoon | |
| Cayenne pepper | 1 Teaspoon | |
| Dried oregano | 1⁄4 Teaspoon | |
| Garlic powder | 2 Teaspoon | |
| Pecan halves | 1 Pound | |
| Salt | 2 Teaspoon | |
| Celery salt | 2 Teaspoon | |
| Vegetable oil | 1⁄4 Cup (4 tbs) | |
| Ground cumin | 1 Teaspoon |
Nutrition Facts
Serving size
Calories 146 Calories from Fat 125
% Daily Value*
Total Fat 14 g21.8%
Saturated Fat 1.8 g9.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1790.1 mg74.6%
Total Carbohydrates 5 g1.7%
Dietary Fiber 0.72 g2.9%
Sugars 1.9 g
Protein 0.6 g1.2%
Vitamin A 11% Vitamin C 5%
Calcium 2.8% Iron 6.8%
*Based on a 2000 Calorie diet
Directions
Pour mixture over pecans, gently stir to coat pecans.
Heat oil in a large heavy skillet over medium heat.
Carefully add pecan mixture to hot oil in skillet, cook pecans about 5 minutes, stirring constantly but gently so they don't burn.
Remove from heat.
Spread pecans on waxed paper to cool.
Store in a tightly covered container.
Chef
