Cynthia's Toasted Pecans
|Unsalted butter||4 Tablespoon|
|Worcestershire sauce||2 Tablespoon|
|Ground cumin||1⁄2 Teaspoon|
|Celery salt||1 Teaspoon|
|Garlic powder||1 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Seasoned salt||1 Teaspoon|
|Whole pecans||1 Pound|
|Coarse sea salt||2 Tablespoon|
Preheat the oven to 325°F.
In a medium saucepan over medium heat combine the butter, Worcestershire sauce, cumin, celery salt, garlic powder, cayenne, and seasoned salt.
Simmer for a few minutes for the flavors to combine.
Add the pecans and stir until evenly coated.
Spread the pecans on a cookie sheet and bake for 15 to 20 minutes, or until the pecans are browned and crisp.
Transfer the pecans to a large bowl and toss them with the coarse salt.
Cool, and store the pecans in an airtight container for up to 1 week.