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Fancy Spiced Pecans

Source of Recipe

From "Down South" by Donald Link


Recipe Introduction

"I can't fathom that the entire world wouldn't want spicy peanuts all the time, but Julia Reed insists that they are not appropriate at cocktail parties, where pecans—the classier nut—rule. For me, pecans signal the beginning of fall. Once they start clattering down roofs and appearing at roadside stands, the hot weather in Louisiana is gone, for a few months anyhow. Large, freshly harvested pecans are indeed a luxury. Their rich flavor doesn't need much embellishment—but a little butter, Worcestershire, salt, and heat make them irresistible."

List of Ingredients

â—¦  1 pound large shelled pecans
â—¦  4 tablespoons (½ stick) unsalted butter, melted
â—¦  2 tablespoons Worcestershire sauce
â—¦  2 teaspoons kosher salt
â—¦  ½ teaspoon cayenne


Recipe

Heat the oven to 400° F.

Toss the pecans, butter, Worcestershire, salt, and cayenne together in a large bowl. Transfer to a rimmed baking sheet and bake for 30 minutes.

Reduce the oven temperature to 275° F and bake the pecans, stirring every 15 minutes or so, until fragrant and lightly toasted, an additional 30 minutes. Allow the nuts to cool completely before serving.

Makes 1 pound