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Glazed Snap Peas Recipe

Glazed Snap Peas Recipe

I have to have veggies with every meal, and this recipe is perfect for busy days. I love the natural sweet taste from snap peas. This is a nice side dish on any table. —Ida Tuey, Kokomo, Indiana
TOTAL TIME: Prep/Total Time: 20 min. YIELD:10 servings


  • 2 packages (24 ounces each) frozen sugar snap peas
  • 1/4 cup honey
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup real bacon bits


  • 1. Cook peas according to package directions; drain. Stir in the honey, butter, salt and pepper flakes. Sprinkle with bacon. Yield: 10 servings.

Nutritional Facts

3/4 cup equals 116 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 342 mg sodium, 19 g carbohydrate, 5 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1/2 starch, 1/2 fat.

Reviews for Glazed Snap Peas

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Reviewed Aug. 4, 2010

"Made a 1/2 batch which was more than enough for my family of 5 (3 small kids). It was ok, not fabulous. Used 1/2 the honey & 1/2 the salt, no pepper flakes b/c of kids. They liked it better than plain buttered pea pods."

Reviewed Mar. 15, 2010

"Super easy. Very tasty."

Reviewed Mar. 4, 2010

"I agree... imitation bacon bits are disgusting. But this calls for real bacon bits which are available in pouches and jars if you don't want to take the time to cook up your own."

Reviewed May. 24, 2009

"These were different and delicious and a great treatment for sugar snap peas!! I can't stand bacon bits though, so I cooked up about 8 pieces of Oscar Mayer precooked bacon. Yum!!"

Reviewed Apr. 18, 2009

" I can't see this recipe - it tells me I don't have a subscription toTaste of Home.  I DO HAVE A SUBSCRIPTION TO TASTE OF HOME.  How frustrating.  Would love to see the recipe.

Reviewed Apr. 18, 2009

" It really pisses me off when I get the message that I can't read the recipe because I don't subscribe to Taste of Home.  I do subscribe to Taste of Home.  Ughhh!


Reviewed Mar. 4, 2009

"I fixed these for Sunday diner and they were very good. My husband voted them a keeper recipe."

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