November 19, 2008

Toasted Spiced Pecans!

It's the most wonderful time of the year... time to start planning and baking and dreaming about those foods we pour our hearts into during the holidays. This year, my holiday baking started with a trip to Robert is Here and bags of fresh pecans!

4 cups shelled pecans (do as I say, not as I do)
1 stick butter
1 tablespoon Lowery's seasoned salt
2 teaspoons Worchestershire sauce

Shell the pecans. This takes finesse. Finesse that I thought I had but found out that I don't. Hopefully you bought shelled nuts.  The close-up was meant to hide the fact that most of the nuts were in pieces instead of halves.

Melt butter in a large skillet. Add salt and Worchestershire sauce. Mix. Add pecans. Stir until well coated. Spread them out on one layer in jelly roll pan. Bake at 300 degrees for 30 minutes, stirring after 15. Place on paper towels to dry and cool.

As you can see, these are quite easy.  When you taste them (as long as you bought shelled), you realize they are deceptively easy- the people you share them with will think there is a lot more to making them than there is.  These are a real crowd pleaser!  If you aren't going to eat them within a couple of days, place them in an airtight container in the freezer.  One holiday recipe down, many more to go- pumpkin cookie recipe coming next...and the eggs.

1 comment:

Anonymous said...

These sound wonderful! I started holiday baking this weekend as well. I made lemon glazed cookies, and they were really easy and quite pretty. They would have been even easier if I had a stand mixer.... They're from the "Real Simple" December issue...

I didn't take pictures, but I'll send the recipe via email. Try 'em! If you like lemon flavored treats, you'll love these....