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Susan's Spicy Pecans

Source of Recipe

From "Talking with My Mouth Full" by Bonny Wolf


Recipe Introduction

"Until she moved back home to New Mexico, my friend Susan Lindeborg was one of the top chefs in Washington, D.C. She served these pecans when she was the chef at the Morrison-Clark Historic Inn and Restaurant. She says all the following measurements are approximate and you should adjust to taste. I use less butter. People can't get enough of these pecans."

List of Ingredients

â—¦ 4 cups pecan halves
â—¦ â…” cup warm melted butter
â—¦ ¼ cup Worcestershire sauce
â—¦ 6 dashes Tabasco sauce
â—¦ Kosher salt


Recipe

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 warm. As you work in the butter, add the Worcestershire sauce and Tabasco sauce.

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.

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