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Spread pecans evenly in an 8 1/2 x 13-inch aluminum pan. Scatter butter in pats over nuts. Drizzle corn syrup over nuts. Roast in slow oven, 250 degrees to 300 degrees, stirring occasionally until slightly browned, about 1 hour. Add extra butter if spoon becomes sticky when stirring. Line counter with brown paper or wax paper. Spread roasted nuts on paper. Salt generously tossing nuts to insure all are covered. Posted to recipelu-digest Volume 01 Number 236 by "Diane Geary"
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|Serving Size: 1 Serving (583g)|
|Recipe Makes: 1|
|Calories from Fat: 3731 (94%)|
|Amt Per Serving||% DV|
|Total Fat 414.5g||553 %|
|Saturated Fat 86g||430 %|
|Monounsaturated Fat 206.7g|
|Polyunsanturated Fat 100.3g|
|Cholesterol 244mg||75 %|
|Sodium 667.1mg||23 %|
|Potassium 1869.3mg||49 %|
|Total Carbohydrate 78.8g||23 %|
|Dietary Fiber 43.1g||172 %|
|Sugars, other 35.7g|
|Protein 42.1g||60 %|
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Calories per serving: 3971
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