|Unsalted butter||1⁄4 Cup (4 tbs), melted|
|Garlic powder||1⁄2 Teaspoon|
|Worcestershire sauce||2 Tablespoon|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Cayenne pepper||1 Teaspoon|
|Pecan halves||4 Cup (64 tbs)|
Makes 4 cups
Preheat the oven to 325˚F.
Combine the melted butter, garlic powder, Worcestershire sauce, soy sauce, cayenne pepper, salt, and paprika in a large mixing bowl. Add the pecans and toss well to coat.
Spread the pecans in a single layer on a rimmed baking sheet.
Bake for 20 minutes, stirring once. Drain and cool the pecans on several layers of paper towels. Store at room temperature for up to 5 days.
This recipe has been excerpted from Quick Fix Southern by Rebecca Lang. To purchase this book visit www.rebeccalangcooks.com.
Photo credit: Dennis McDaniel