Spiced Up Pecans
Whether you call these pee-cans or puh-cans or even puh-cahns, you’ll enjoy these treats. Don’t double this recipe for more; make separate batches. My mother-in-law, Genevieve (Memaw) gave me this recipe.
Ingredients
1 tablespoon olive oil
2 tablespoons butter
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
3/4 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon garlic powder
2 cups pecan halves
2 teaspoons coarse salt
2 tablespoons butter
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
3/4 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon garlic powder
2 cups pecan halves
2 teaspoons coarse salt
Preheat oven to 325°.
Heat the oil and butter (until melted) in a sauce pan over low heat. Add the remaining ingredients except the nuts and salt. Simmer over low heat for 2 to 3 minutes to blend. Add the nuts and toss to coat. Spread on a baking sheet and bake for 15 minutes, shaking occasionally.
Toss the hot nuts with the salt and let cool to room temperature on a baking sheet. Store in an airtight container.