Place pecans in a 1 1/2-quart microproof casserole.
Sprinkle with seasoned salt.
Cut butter into 8 pieces and space evenly on top of pecans.
Cook, uncovered, on High (maximum power) for 5 to 6 minutes, stirring once or twice during cooking to distribute butter.
Place pecans in 1 1/2-quart microwavable casserole dish. Sprinkle with seasoned salt.
Cut butter in 8 pieces and space evenly on top of pecans.
Cook, uncovered, on High for 5 to 6 minutes, stirring once or twice during cooking to distribute butter.
Pour 1/2 pecans in microwavable bowl.
Dot 3 Tbsp. butter and 1 Tbsp. of season salt over 1/2 the pecans.
Pour other 1/2 pecans over the above.
Dot with 3 Tbsp. butter and 1 Tbsp. season salt (or to taste).
Microwave uncovered 6 to 7 minutes stirring every 2 minutes let cool and enjoy.
Place pecans in a 1 1/2-quart microproof dish.
Sprinkle with seasoned salt.
Cut oleo or butter in 8 pieces.
Space evenly on top of pecans.
Cook, uncovered, on High for 5 to 6 minutes.
Heat oven to 300\u00b0.
Melt butter, salt and hot sauce.
Add pecans.
Stir to coat.
Bake 20 minutes, stirring every 2 to 5 minutes.
Sprinkle with the Worcestershire sauce.
Heap pecans in middle of cookie sheet.
Pour melted butter or margarine over pecans and sprinkle onion salt or powdered on pecans.
Mix this mixture around with a fork or spoon and spread to all corners.
May want to add regular salt to taste.
Bake at 200\u00b0 for about 1/2 hour.
Turn with spatula every 15 minutes. Bake until lightly toasted.
Delicious!
Preheat oven to 400 degrees F, then grease s 15\"x10\" baking pan.
In a shallow bowl, lightly beat egg whites.
In another bowl, combine coating mix, pecans & five-spice powder. then dip each breast into egg whites before rolling it in coating mixture.
Place in the prepared baking pan & bake, uncovered, for 25 minutes or until meat thermometer reads 170 degrees F.
Prepare a stew of onions and tomatoes, chop the meat and toss with carrots and peas.
Cook cabbage leaves in water without being too soft, remove from water and drain.
Take each leaf and fill it with stew, tie the top and place in a pot. Spread each tamale with butter and cover with tomato juice and bring to medium heat until well seasoned.
Mix thoroughly the cider vinegar and honey.
Pour 1 tablespoon of mixture over pecans and coat well.
Pour pecans in shallow pan and bake at 300\u00b0 until liquid mixture is dry, approximately 10 minutes.
Add butter or margarine and stir until melted.
Sprinkle with seasoned salt.
Continue baking for 15 minutes, stirring frequently.
Cool and store in refrigerator to become crisp.
In 1 1/2-quart casserole or pie plate, place pecan halves. Sprinkle seasoned salt.
Cut margarine in 4 pieces and arrange evenly over top of pecans.
Microwave on High for 5 to 6 minutes. After 3 minutes in the microwave, I stir the pecans so they are all coated with the butter and sprinkle a few shakes of seasoned salt.
They will burn easily.
Line cookie sheet with aluminum foil.
Heat oven to 300\u00b0. Dissolve sugar in vinegar.
Coat all pecans in this mixture until it is all soaked up.
Spread pecans out evenly in one layer on cookie sheet. Bake for 20 minutes. Take out and stir around, then bake 10 minutes more.
Melt butter and mix with seasoned salt. Drizzle over pecans. Bake 5 minutes more or until dry.
br>Add chopped onion and pecans.
Saute for a couple
Preheat oven to 300\u00b0.
Heat butter or margarine in 13 x 9 x 2-inch baking pan until melted.
Stir in seasoned salt and Worcestershire sauce; add nuts, mixing until all pieces are coated.
(You need only enough margarine to coat all the pecans, so you may be able to put more than 6 cups of pecans in.)
Heat in oven 1 1/2 hours, stirring every 15 minutes.
Spread on paper towels to cool.
Spread pecan halves on cookie sheet.
Stir together honey and vinegar.
Drizzle over pecans.
Place in 300\u00b0 oven for 15 minutes. Stir pecans.
Stir melted butter and seasoned salt together. Drizzle over pecans and bake 10 more minutes.
Refrigerate any leftovers in jar.
In heavy skillet melt margarine.
Stir in pecan halves until well coated.
Sprinkle seasoned salt over pecans.
Stir well. Pour on cookie sheet and bake at 325\u00b0 about 30 minutes or until toasted.
Stir often while baking.
Mix sugar and vinegar in a quart jar.
Add pecans and shake well.
Coat each nut.
Place in shallow baking pan and toast at 250\u00b0, stirring frequently, until lightly browned. Add butter and seasoned salt to taste (about 1/2 teaspoon).
Toss to coat nuts. Continue baking until toasted.
Cool and store in airtight container.
Refrigerator keeps them crisp.
In a jar, mix sugar, vinegar and pecans.
Shake together well to coat pecans.
Spread on aluminum in a shallow pan.
Bake in preheated 250\u00b0 oven for 45 minutes.
Add butter and sprinkle with seasoned salt.
Stir well and bake 30 minutes more.
Spread pecans evenly in a shallow baking pan.
Sprinkle with seasoned salt and dot with butter.
Bake at 325\u00b0 for 25 minutes, stirring frequently.
Melt butter.
Add Worcestershire sauce.
Coat pecans with mixture.
Spread on cookie sheet and bake 15 to 20 minutes at 300\u00b0.
Remove from oven and sprinkle with seasoned salt.
Spread pecans in a baking pan.
Dot margarine slices over pecans.
Sprinkle with Lawry's seasoned salt.
Place in a 350\u00b0 oven and bake for 15 to 20 minutes.
Watch carefully to prevent burning.
Stir several times to mix.