East Texas Barbecued Pecans

This recipe comes from an old pamphlet put out by Imperial Sugar.

tex recipes

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.

2 Comments Add yours

  1. linkyh says:

    I used half and half pecans and almonds. They were good – mmm! I plan on using them as a garnish on salad. Or maybe I’ll make a nut sammy as you suggested! Or maybe I’ll keep snitching them until they’re a memory! Made for Culinary Quest 2015-LBOB


  2. Sheepdoc says:

    I was skeptical, but these are good!


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