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Barton's Peppered Pecans

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Why I Love This Recipe

I got this recipe during a class that I took with Barbara Tropp back in the early 80's in Berkeley, CA. Peppercorns are considered an aphrodisiac around my house. Use care in the type of peppercorns that you choose here, quality will tell.

Ingredients You'll Need

1/4 cup sugar
1 Tablespoon kosher salt
2 Tablespoons coarsely ground black pepper
1 c pecan halves


1 c pecan halves

Combine the sugar, salt, and pepper.

Heat a very heavy skillet over high heat until hot enough to evaporate a drop of water on contact. Add the pecans and toss for a minute to bring the nut oil to the surface.

Sprinkle the nuts with half of the spice mixture and shake the pan vigorously until the sugar melts, about 1 minute. Add the remaining mixture and continue shaking the pan until the sugar melts again and coats the pecans.

Immediately turn the nuts out onto a baking sheet. When they are cool enough for you to handle, separate with your fingers. Let cool completely before storing in an airtight container.

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