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Pecans, Sweet and Hot (P, TNT)
Source: Self
Yield: 3 cups

3 cups pecan halves
2 tablespoons Mongolian fire oil, a chili oil
1 teaspoon hot pepper sauce
1 teaspoon ground ginger
1 tablespoon soy sauce
Granulated sugar (or, I am told, Splenda)

In a large bowl, mix together the fire oil, hot pepper sauce, ginger, and soy sauce. Add the pecans and toss to thoroughly coat.

Toast in a 350°F oven for about 10 minutes. Remove from oven. Sprinkle with sugar or Splenda while still hot. Cool completely. Store in a tightly covered container.

They will develop the hot flavor some hours after they cool. Before that they taste kinda bland.

Posted by Debbie Sichel

Nutritional Info Per Serving: N/A