Ingredients
-
1
-
2
-
2
-
1/2
-
6
-
-
-
-
-
-
-
-
-
-
Directions
Arkansas Hot Pepper Pecans, My grandfather used to make these all the time They are like potato chips, you can’t eat just one! Prep time includes the soaking after cooking I do not include the salt , If I could give half a star, I would Way too greasy, cut butter in half Way too salty Don’t add any extra Soy sauce? Try teaspoon of Worcestershire sauce instead Add a sprinkle of garlic powder Pecans are so naturally sweet and delicately flavored, why bury them in a greasy, salty mess? I’m from Arkansas and we’d never abuse a pecan like this , With just one exception, I followed this recipe right on down, though used not quite as much of the Tabasco sauce as indicated! Still, they were not enough for us & next time I’d like to double or triple the recipe & include them on the next finger food counter I set up for a monthly group that I host ~ They’d love ’em, too! [Made & reviewed in New Kids on the Block tag]
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Steps
|
1
Done
|
Spread Pecans Evenly in a Casserole or on a Baking Sheet and Cover With Butter. |
|
2
Done
|
Bake at 300 Degrees For 25-30 Minutes or Until Lightly Browned. |
|
3
Done
|
Mix Soy Sauce, Salt, and Tabasco and Stir Into Toasted Pecans. |
|
4
Done
|
Let Stand at Least 30 Minutes and Drain on Paper Towels. |
|
5
Done
|
Pecans Will Keep For Months in a Tightly Covered Container. |
