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 Recipe by: TWO HOT TAMALES Posted to MC-Recipe Digest V1 #1009 by Meg Antczak
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|Serving Size: 1 Serving (76g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 399 (84%)|
|Amt Per Serving||% DV|
|Total Fat 44.3g||59 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 25.5g|
|Polyunsanturated Fat 13.2g|
|Cholesterol 0mg||0 %|
|Sodium 981.1mg||34 %|
|Potassium 224.8mg||6 %|
|Total Carbohydrate 21.7g||6 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 16.4g|
|Protein 5g||7 %|
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Calories per serving: 476
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