|Worcestershire sauce||3 Tablespoon|
|Cayenne pepper||1 Teaspoon|
|Dried oregano||1⁄4 Teaspoon|
|Garlic powder||2 Teaspoon|
|Pecan halves||1 Pound|
|Celery salt||2 Teaspoon|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Ground cumin||1 Teaspoon|
In a medium bowl, combine worcestershire sauce, garlic powder, salt, celery salt, cumin, cayenne and oregano, mix well.
Pour mixture over pecans, gently stir to coat pecans.
Heat oil in a large heavy skillet over medium heat.
Carefully add pecan mixture to hot oil in skillet, cook pecans about 5 minutes, stirring constantly but gently so they don't burn.
Remove from heat.
Spread pecans on waxed paper to cool.
Store in a tightly covered container.