Recipe by Diane Kester
"These pecans aren't too hot, but you can leave out the red pepper if you like them milder, or increase it to taste. These make a great snack or appetizer for the holidays, or anytime."
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A great recipe! I omitted the salt since the nuts were already salted. I also decreased the oven temp. to 250 degrees since I was concerned about burning and was also making a batch of Cinnamon-Roasted Almonds in another pan so it was very handy to make them both at the same time. Makes a great gift idea- just be sure to make extra for yourself!!!
I have to say I was disappointed with this recipe. The seasonings smelled very good. Everything seemed fine when I stirred after 20 minutes, so I set the timer for 8 more minutes to be on the cautious side, but the damage was already done after 28 minutes in the oven. The spices were burnt! The nuts were a little too. Check the pecans more frequently than I did, so you don't make the same mistake.
Very good! I use these on top of green salads. Mine were ready in only 20 minutes though, possibly because I used a very dark baking sheet.
This is exactly what I was looking for. After reading the reviews I was careful not to overcook them. I used a Pampered Chef stone and they turned out perfect. I took them out after about 27 minutes. Be sure to check on them every 8 minutes or so.
Yum! Have made these several times, and were wonderful each time. I like them a little spicy, so make them just as the recipe says.
Very good - even better with 1 tsp soy sauce in place of salt, and cayenne instead of red pepper.
Very good. I spiced it up even more. Men seem to really like these.
I increased the red pepper and made it with whole almonds instead of pecans. Big hit!!
* Percent Daily Values are based on a 2,000 calorie diet.
Hot and Spicy Pecans
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 110
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