East Texas Barbecued Pecans
This recipe comes from an old pamphlet put out by Imperial Sugar.
Makes 2 cups.
- 1 tablespoon granulated sugar
- 2 tablespoon cider vinegar
- 2 cup pecan halves
- 1 teaspoon butter
- 1/2 teaspoon seasoned salt, or to taste
In a quart jar with a tight-fitting lid, place sugar and vinegar. Add pecans, screw on lid, and shake vigorously to coat pecans.
Preheat oven to 250º F. Place nuts in a shallow baking dish and toast, stirring frequently, until lightly browned. Stir in the butter and sprinkle with seasoned salt to taste.
Continue toasting a few minutes more to desired doneness. Allow to cool and store in an air-tight container. Refrigeration keeps them crunchy.
Economy version: Substitute wheat, rice, or corn “Chex” cereals for half of the pecans.
Cocktail party snacks: Use whipped cream cheese sandwiched between two pecan halves. The cream cheese can be mixed with dehydrated onion flakes, paprika, finely minced green pepper, or finely minced raisins for variety.