I found a recipe in County Living Magazine for spicy cocktail Pecans and thought I'd give it a try. I halved the call for amount, as I didn't want to waste my delicious pecans if I didn't like how they turned out.
The recipe I followed was:
3 Cups Pecan halves
1/2 stick of butter (unsalted ) Melted
2 Teaspoons Tabasco sauce
1 Teaspoon Worcestershire sauce
1 Teaspoon of sea salt
3/4 teaspoon garlic powder (it should have been just 1/2 teaspoon, but I love garlic)
Oven on 325 degrees. Combine ingredients, then poor over Pecans. Toss to mix then put on baking sheet in a flat layer. Bake for 7-8 minutes, stir, the bake for 7-8 more until nuts are toasted.
|Pre-baked nuts. I store my nuts in the freezer, so when I poured the melted mixture on them, it congealed again.|
|After being toasted! Bonus: the house smells delish.|
|I'm storing them in a tin lined with wax paper.|
They taste very similar to the chex mix Dan's mom makes. They aren't as spicy as I would have imaged them to be (since they were called spicy cocktail pecans). I don't know if we'll make this for the fam, but we'll certainly eat the 3 cups I made of it. Perhaps I'll try batch adding some other seasonings (thinking red pepper flake, cumin, more Tabasco as options).