Cajun Pecans

The McIlhenny Company, maker of Tabasco sauce since the mid-1800s, feel you have to stick with the traditional red sauce; instead try chipotle, green, habanero, or garlic pepper.

Makes 2 cups.

2 cups lightly toasted pecan halves
1 tablespoon Worcestershire sauce
½ teaspoon Tabasco sauce
¾ teaspoon ground cumin
½ teaspoon sweet paprika
½ teaspoon garlic powder
2 teaspoons kosher salt

1. Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.

2. Place all the ingredients in a large bowl and toss until the pecans are completely coated with the mixture.

3. Transfer the nuts to the prepared sheet and arrange the pecans in a single layer. Place in the oven and cook, stirring often, until lightly colored and dried out, about 15 minutes.

4. Remove from the oven, immediately loosen the nuts with a metal spatula, and set aside to cool before serving.

If you’re sipping: Cool these spicy morsels down with beer, white wine, or a Cajun martini (for the martini, as at your local liquor store for pepper-infused vodka). Not just for snacking: Try sprinkling these over rice or mixing them into stuffing.

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)