Recipe - Pepper Oysters

4 tablespoon Vegetable oil
3 tablespoon Sugar
1 One half tablespoon Sea salt
12 teaspoon Cayenne pepper; or to taste
One fourth teaspoon Freshly ground black pepper
4 cup Pecans

In a large heavy skillet, over a medium heat, warm the oil. Stir in the
sugar, salt, cayenne, and pepper. Mix well, until sugar starts to melt. Add
the pecans and coat thoroughly.

Drain the pecans on a baking sheet and cool.

Store in an airtight container, in the refrigerator, for up to 2 weeks

Recipe by: TWO HOT TAMALES

Posted to MCRecipe Digest V1 #1009 by Meg Antczak
meginny@frontiernet.net on Jan 14, 1998