, I’d like to share a Louisiana tradition – a recipe for Peppered Pecans. It’s from The Tabasco Cookbook, authored by Paul McIlhenny with Barbara Hunter. In researching pecans, I learned that the top five pecan-growing states are Georgia, New Mexico, Texas, Arizona and Alabama. And that this native American nut is a well-entrenched tradition in most of the Deep South. Peppered pecans make a terrific treat (or edible gift) during the holidays. Be generous with the garlic for extra flavor. Slow roasting in a preheated 250-degree oven for an hour or so makes the pecans crispier. Do a texture test by tasting a pecan or two before removing the pecans from the oven. Happy holidays! Makes 3 cups. Ingredients:
3 tablespoons butter 3-4 cloves garlic, minced 2 ½ teaspoons Tabasco pepper sauce ½ teaspoon salt or two taste 3 cups pecan halves
What to do:
Preheat oven to 250 degrees FIn a skillet, melt the butter over medium heat.Add the garlic, Tabasco sauce, salt, and cook for a minute.Toss the pecans with the butter mixture and spread the nuts in a single layer on a baking sheet.Stirring occasionally, bake for one hour, or until the pecans are crisp.
