"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Pecans Diablo Recipe

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This recipe for Pecans Diablo, by , is from Horn/Horne Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pamela Bowyer
Added: Thursday, September 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
cup butter melted
tsp. dried rosemary, crushed
to tsp. cayenne pepper
tsp. dried basil
5 cups pecan halves
2 tsp salt

Directions:
Directions:
In large bowl, combine the butter, rosemary, cayenne & basil. Add pecan & toss to coat. Spread in a single layer in a baking pan. Sprinkle with salt. Bake uncovered at 325 degrees for 17 - 20 minutes or until pecans are crisp, stirring occasionally. Cool completely. Store in an airtight container.

 

 

 

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