|Cook Time||10 minutes|
|Total Time||1 hour|
This is a Barton Levenson recipe, credited in the China Moon Cookbook by the late Barbara Tropp. These nuts are delicious tossed into a green salad with blue cheese and apples or pears.
|1||Tbsp. kosher salt|
|2||Tbsp. coarsely ground black pepper|
|1||cup whole pecans|
This content is from the Culinate Kitchen collection.
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