Ingredients
1 tablespoon granulated sugar
2 tablespoons cider vinegar
2 cups pecan halves
1 teaspoon butter or 1 teaspoon margarine
seasoning salt
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
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Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Hand-harvested French sea salt — finishing salt for chocolates and meats
Pyramid flake salt — finishing salt for every dish
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Hand-harvested French sea salt — finishing salt for chocolates and meats
Pyramid flake salt — finishing salt for every dish
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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mix granulated sugar and vinegar in quart jar; add pecans and shake to thoroughly coat nuts. place in shallow baking pan and toast at 250f stirring frequently, until lightly browned. add butter or margarine and seasoned salt to taste, about 1/2 tsp, and toss to coat nuts. continue baking until toasted. cool and store in tight container. refrigeration keeps them crisp.