Cook bacon in a large skillet over medium heat until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet.
Stir onion into hot drippings in skillet. Reduce heat to medium low; cook 15 minutes or until lightly browned. Add peas, 1/2 cup water, and Creole seasoning; cook 10 minutes, stirring occasionally, or until peas are tender. Stir in bacon and pecans.
Note: To toast pecans, bake in a shallow pan at 350°, stirring occasionally, 8 to 10 minutes.