Directions:
- Stir together corn syrup and sugar. Add pecan halves; stir until pecans are coated. Line a jelly-roll pan with parchment paper; coat parchment paper with cooking spray. Spread pecans in a single layer in prepared pan. Bake at 350° for 15 minutes or until glaze bubbles slowly and thickens, stirring every 3 minutes. Transfer pan to a wire rack. Spread pecans in a single layer, separating individual pecans; cool completely. Cooled pecans should be crisp; if not, bake 5 more minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3656.48 Kcal (15309 kJ) | ||
| Calories from fat | 3151.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 350.17g | 539% | |
|---|---|---|---|
| Sodium | 132.15mg | 6% | |
| Potassium | 2042.77mg | 43% | |
| Total Carbs | 146.21g | 49% | |
| Sugars | 98.57g | 394% | |
| Dietary Fiber | 42.59g | 170% | |
| Protein | 47.32g | 95% | |
| Vitamin C | 4.7mg | 8% | |
| Iron | 14.2mg | 79% | |
| Calcium | 355.6mg | 36% | |
| Amount Per 100 g | |||
| Calories | 640.14 Kcal (2680 kJ) | ||
| Calories from fat | 551.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 61.3g | 539% | |
|---|---|---|---|
| Sodium | 23.14mg | 6% | |
| Potassium | 357.63mg | 43% | |
| Total Carbs | 25.6g | 49% | |
| Sugars | 17.26g | 394% | |
| Dietary Fiber | 7.46g | 170% | |
| Protein | 8.28g | 95% | |
| Vitamin C | 0.8mg | 8% | |
| Iron | 2.5mg | 79% | |
| Calcium | 62.3mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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