Photo: Sorin Gheorghita
Hot Habanero Pepper Sauced Pecans
8 ingredients
15 min + 20 min
6
openrecipes
If some sort of dish including nuts is to be part of a July 4th menu, then any of the candidates for inclusion ought to be indigenous to the land whose founding the meal celebrates. Hickory nuts, black walnuts, chestnuts are all likely contenders, and so are pecans. American Indians appreciated them and so did later European explorers and settlers. Here is a hot and well-spiced way to serve them.
Estimated Nutrition (whole recipe, rough)
145
Calories
2g
Protein
14g
Fat
5g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Pecan | 1 half (4g) | 20 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 Tablespoons Butter
- 2 Tablespoons Worcestershire Sauce
- 1 teaspoon Salt
- 1 teaspoon Ground Cinnamon
- ⅛ teaspoons Cayenne Pepper
- 1 teaspoon Chile Habanero Hot Sauce Or Substitute Tabasco Or Any Other Hot Sauce If Habanero Is Unavailable Where You Live.
- 2 cups Pecan Halves
- 1 whole Serrano Or Thai Green Chili, For Garnish (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes