Savory Roasted Cocktail Pecans
A batch of roasted, toasted crunchy pecans tossed in a buttery, slightly salty sauce with a subtle touch of heat and an unexpected piquant note - these will elevate your snacking game!
Equipment
- Small baking dish
- Rimmed baking sheet lined with parchment paper
Ingredients
- 4 tablespoons melted butter
- 2-¼ teaspoons teaspoons kosher salt, divided
- 4 teaspoons sugar divided
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- 3 dashes Tabasco sauce
- 2 tablespoons Worcestershire sauce
- 1 pound pecan halves
Instructions
- Preheat oven to 300-degrees.
- Combine the melted butter with 2 teaspoons of the kosher salt, 3 teaspoons of the sugar, black pepper, both the onion and garlic powder, paprika, cayenne, Tabasco and Worcestershire sauce. Whisk to blend together.
- Toss the pecan halves into a large bowl, pour the butter and spice mixture over the nuts. Stir to coat well.
- Spread the pecans in a small baking dish, about 12” x 8” and roast in a 300-degree oven for 30 to 35 minutes until the pecans are lightly crisp, stirring every 10 minutes. (Pecans will continue to crisp a bit as they cool.)
- Remove the pecans from the oven and turn them out onto a pan lined with parchment paper. Sprinkle with the remaining ¼ teaspoon kosher salt and the 1 teaspoon of sugar.
- Keep the pecans stored in a sealed container or in the freezer.