You can keep these pecans in an airtight container for up to one week. They're delicious with cocktails or as part of a cheese plate with sharp cheddar and sliced apples.
1 tablespoon sugar
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon butter, melted
1/4 teaspoon ground red pepper
1/4 teaspoon ground cinnamon
1 pound pecan halves
How to Make It
Preheat oven to 325°.
Combine all ingredients except cooking spray in a large bowl, tossing well to coat. Spread mixture evenly on a jelly-roll pan coated with cooking spray. Coat nuts with cooking spray. Bake at 325° for 15 minutes, stirring every 5 minutes. Remove from oven; cool completely. Store in an airtight container.
I just made these for a get-together tomorrow and they're really good! Crispy and a nice little touch of heat. I made them following the recipe exactly and since I have a recipe for spiced nuts that's a good bit sweeter already I wouldn't change a thing about this one. Just keep an eye on them as they brown or they'll get really dark. Very nice! I'll bet everyone will gobble them up..
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