3 cups pecan halves
1/4 cup butter, melted
1 tablespoon Worcestershire sauce
1 teaspoon Creole seasoning
Stir together first 3 ingredients in a 15- x 10-inch jellyroll pan.
Bake at 250° for 45 minutes, stirring every 15 minutes. Drain on paper towels. Sprinkle with seasoning. Store in an airtight container 1 week, or freeze up to 2 months.