Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Mustard Deviled Pecans Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1/3 Cup(s) Dijon mustard
3 Tablespoon(s) Honey
1/4 Cup(s) Butter, melted
1 Pound(s) Pecan halves
1/2 Teaspoon(s) Hot pepper sauce
1/4 Teaspoon(s) Freshly ground black pepper
3/7 format: 8/11/96, Lisa Crawford Posted to MM-Recipes Digest V3
Directions:
Heat oven to 275 degrees F. Line large baking sheet ot 2 medium
baking sheets with aluminum foil. Combine honey, butter, hot sauce,
and pepper in a shallow bowl and blend well. Add pecans and toss them
to coat completely. Spread pecans in a single even layer on baking
sheets, Bake 10 minutes. Stir to turn and bake 10 minutes longer,
watching to make sure they don't burn. Remove pans to wire rack and
cool completely. Transfer nuts to a tightly covered containers and
store in a cool dry place. Nuts will keep about 1 week. Nutritional
info per 1/4c: 233 cal; 3g pro, 9g carb, 22g fat (83%), 1.9g fiber,
8mg chol, 149g sod Source: Enchanted Evenings by John Hadamuscin
(Harmony) Miami Herald, #217 Date: 12 Aug 96 00:04:58 EDT From:
"Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>


Scale this recipe to Servings [?]