Here’s one of my favorite snack recipes from back home…
Hot Buttered Pecans
Yield: 8 Cups
- 8 tablespoons butter (1 stick)
- 8 cups pecan halves
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons garlic salt
- 1 teaspoon black pepper
- 1/2 teaspoon white pepper
- 1/4 teaspoon cayenne pepper (optional)
Place a heavy skillet over medium-high heat and melt the butter.
When butter is melted, but before it starts to brown, add the pecans and toss to coat nuts evenly with the butter.
Combine the remaining ingredients and sprinkle over the buttered nuts. Again, toss to coat nuts evenly with the spices. Turn the heat down to medium, and continue to cook for 10 minutes, stirring often.
When cool, store pecans in a zip-style bag or other airtight container. If you still have pecans after a few days, you’re not Southern. Nevertheless, they may be frozen in a zip-style bag or airtight container.
These are great as gifts, placed in an attractive jar.