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Susan's Spicy Pecans

Source of Recipe


From "Talking with My Mouth Full" by Bonny Wolf



List of Ingredients



• 4 cups pecan halves
  
• â…” cup warm melted butter
  
• ¼ cup Worcestershire sauce
  
• 6 dashes Tabasco sauce
  






Instructions



1. Preheat the oven to 350°F.
   Spread the pecans on a cookie sheet and lightly toast them in the oven. Transfer them to a large bowl and add the butter. Mix gently until the butter is absorbed. This takes a little while - both the butter and the pecans need to be warm. As you work in the butter, add the Worcestershire sauce and Tabasco sauce.
   
   
2. When the liquids are mostly absorbed, spread the nuts out on the cookie sheet and return to the oven. Toast the nuts until they are crisp and dark brown, stirring occasionally. This takes 10 to 20 minutes. (Take care not to burn them.) Cool until warm and toss with kosher salt to taste.
   
   
3. Store the finished pecans in an airtight container at room temperature if they are to be used in a day or so, or freeze them. If you freeze the pecans, toast them lightly before serving.
   
   Makes 8 to 10 appetizer servings.