Serves: 2
Total Calories: 780
1. At least 2 hours or up to 1 week before serving:
2. In a 9-inch pie plate, mix bourbon, soy sauce and hot pepper sauce. Add pecans and stir until well coated. Let stand for 1 hour, stirring occasionally.
3. Preheat oven to 300°. Butter a 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Using a slotted spoon, drain pecans well and transfer to jelly roll pan. Bake for 18 to 20 minutes or until dry and browned, stirring several times. Cool completely in pan. (Nuts will crisp as they cool.) Store in an airtight container in a cool place.
This Bourbon Nuts recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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