MUSTARD DEVILED PECANS

      Title: MUSTARD DEVILED PECANS
  Categories: Miamiherald, Appetizers
       Yield: 4 Cups
  
     1/3 c  Dijon mustard
       3 tb Honey
     1/4 c  Butter; melted
       1 lb Pecan halves
     1/2 ts Hot pepper sauce
     1/4 ts Freshly ground black pepper
  
   Heat oven to 275 degrees F.  Line large baking sheet ot 2 medium
   baking sheets with aluminum foil. Combine honey, butter, hot sauce,
   and pepper in a shallow bowl and blend well. Add pecans and toss them
   to coat completely. Spread pecans in a single even layer on baking
   sheets, Bake 10 minutes. Stir to turn and bake 10 minutes longer,
   watching to make sure they don't burn.  Remove pans to wire rack and
   cool completely. Transfer nuts to a tightly covered containers and
   store in a cool dry place. Nuts will keep about 1 week.
   
   Nutritional info per 1/4c: 233 cal; 3g pro, 9g carb, 22g fat (83%),
   1.9g fiber, 8mg chol, 149g sod
   
   Source: Enchanted Evenings by John Hadamuscin (Harmony) Miami Herald,
   9/21/95 format: 8/11/96, Lisa Crawford
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