Store shelled pecans in the refrigerator in a freezer bag up to 3 months or in the freezer for 6 months.
Stir together melted butter, Old Bay Seasoning, Worcestershire sauce, garlic powder, and hot sauce; add pecans or almonds, tossing to coat. Place nuts in an aluminum foil-lined 15- x 10-inch jellyroll pan.
Bake seasoned nuts at 300° for 30 minutes, stirring twice. Cool. Store in an airtight container.