Directions:
- Stir together first 7 ingredients in a heavy skillet over medium heat, stirring until butter melts and sugar dissolves. Remove skillet from heat; add nuts, and toss to coat.
- Place pecan mixture in a single layer in an aluminum foil-lined 15- x 10-inch jellyroll pan.
- Bake at 250° for 1 hour, stirring every 15 minutes. Cool in pan on a wire rack, separating pecans with a fork. Store in an airtight container up to 1 week, or freeze up to 1 month.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 954.8 Kcal (3998 kJ) | ||
| Calories from fat | 858.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 95.43g | 147% | |
|---|---|---|---|
| Cholesterol | 30.5mg | 10% | |
| Sodium | 729.94mg | 30% | |
| Potassium | 520.27mg | 11% | |
| Total Carbs | 28.06g | 9% | |
| Sugars | 15.51g | 62% | |
| Dietary Fiber | 10.66g | 43% | |
| Protein | 11.68g | 23% | |
| Vitamin C | 9.4mg | 16% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 3.5mg | 19% | |
| Calcium | 95.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 611.49 Kcal (2560 kJ) | ||
| Calories from fat | 550.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 61.12g | 147% | |
|---|---|---|---|
| Cholesterol | 19.54mg | 10% | |
| Sodium | 467.48mg | 30% | |
| Potassium | 333.2mg | 11% | |
| Total Carbs | 17.97g | 9% | |
| Sugars | 9.93g | 62% | |
| Dietary Fiber | 6.83g | 43% | |
| Protein | 7.48g | 23% | |
| Vitamin C | 6mg | 16% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.2mg | 19% | |
| Calcium | 61.3mg | 10% | |
* 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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