BBQ Pecans

All I can say is, finger-licking good. They remind my friend Susan Benett of Buffalo wings, so whenever I bring them to her house, I always pick up a big chunk of hearty blue cheese. These pecans are not for formal dinners; they’re for feet-up-on-the-coffee-table aftenoons – just add a football game and a beer, or in Susan’s case, an episode of Iron Chef.

Makes 2 cups.

3 tablespoons unsalted butter, melted, or vegetable oil
2 tablespoons Worcestershire sauce
1 tablespoon ketchup
¼ teaspoon Tabasco sauce
½ teaspoon chili powder
1 teaspoon kosher salt
2 cups raw pecan halves

1. Preheat the oven to 200 degrees. Line a baking sheet with parchment paper.

2. Place the melted butter, Worcestershire, ketchup, Tabasco, chili powder, and salt in a medium-size bowl and stir to combine. Add the pecans and mix until well coated.

3. Transfer the pecans to the prepared sheet and arrange in a single layer. Place in the oven and bake, stirring frequently, until lightly browned, about 30 minutes.

4. Remove from the oven and drain the nuts on paper towels. Serve warm or let cool.

Not just for snacking: These are great added to salads along with leftover roast pork or chicken, or thrown into rice, cole slaw and wild rice salads.

From Party Nuts! 50 Recipes for Spicy, Sweet, Savory, and Simply Sensational Nuts That Will Be the Hit of Any Gathering (The Harvard Common Press, 2002)