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    HOT SHOT CHERRIES

    List of Ingredients




    2 cups pecan halves
    1 cup dried tart cherries
    2 tablespoons Worcestershire sauce
    1/2 to 1 teaspoon cayenne pepper, or to taste
    1/2 teaspoon garlic powder
    1/2 to 1 teaspoon seasoned salt, or to taste
    1/2 teaspoon ground cumin
    1/8 teaspoon dried oregano
    1 to 2 tablespoons vegetable oil

    In a medium bowl, combine pecans and cherries. In a small bowl, combine Worcestershire sauce, cayenne, garlic powder, seasoned salt, cumin and oregano; mix well. Pour over pecan mixture; stir to coat.

    Heat oil in a large skillet over medium heat. Add pecan mixture. Cook, stirring constantly, 4 to 5 minutes. Do not allow mixture to burn. Remove from heat. Spread pecans on waxed paper to cool. Store in a tightly covered container.

    Makes about 3 cups.

    Recipe




 

 

 


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