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Peppered Pecans



  • 3 tablespoons butter or margarine
  • 3 cups pecan halves
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoons hot pepper sauce, such as Tabasco
  • 1/2 teaspoon seasoned salt, such as Lawry's


  1. Heat the oven to 250 degrees F.
  2. Place the butter in a 2-cup microwave-safe container and cover it with a paper towel. Microwave 1 minute, on HIGH, or until melted.
  3. Meanwhile, place the pecans in a single layer in a 13 x 9-inch baking dish. Set aside.
  4. Remove the butter from the microwave and stir in the garlic, hot pepper sauce and seasoned salt.
  5. Drizzle the butter mixture over the pecans, and stir to coat.
  6. Bake, uncovered, for 1 hour or until the pecans are crisp, stirring every 20 minutes.
  7. Remove the pecans from the oven, and let cool to room temperature.
  8. Store in airtight containers, gift tins or zip-type bags at room temperature for up to 1 month.

Makes 3 cups.

Approximate values per 2-tablespoon serving: 106 calories (89 percent from fat), 11 g fat (1.7 g saturated), 3.8 mg cholesterol, 1.3 g protein, 1.9 g carbohydrates, 1.3 g dietary fiber, 45 mg sodium


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