Susan Lindeborg served these addictive nuts when she was chef at the Morrison-Clark Historic In and Restaurant in Washington, D.C. The measurements are approximate. You should adjust to taste. I use far less butter than called for but I’ve had them with full butter and I may be in error. If you want them spicier, add more hot sauce. I usually make a double batch. They are wonderful holiday gifts in a jar, tin or little bowl. They freeze well.
- 4 cups pecan halves
- 2/3 cup warm melted butter
- ¼ cup Worcestershire sauce
- 6 dashes hot sauce
- Kosher salt
Preheat oven to 350F.
Spread pecans on a cookie sheet and lightly toast them in the oven. Transfer the nuts to a large bowl and add butter. Both butter and nuts must be warm.
In stages, mix gently until butter is absorbed. This takes a little while. As you work in the butter, add the Worcestershire sauce and hot sauce.
When liquids are mostly absorbed, spread nuts on the cookie sheet and return to oven. Toast nuts until they are crisp and dark brown, stirring occasionally. This takes 10 to 20 minutes. Take care not to burn them. Cool until warm and toss with kosher salt to taste.
Store finished pecans in airtight containers at room temperature if they are to be used in a day or so, or freeze them. If you freeze the pecans, toast them lightly before serving.