||Creole Roasted Pecans
- 3 cups pecan halves
- 1/4 cup butter, melted
- 1 tbsp Worcestershire sauce
- 1 tsp Creole seasoning
- Stir together first 3 ingredients in a 15- x 10-inch jellyroll pan.
- Bake at 250 for 45 minutes, stirring every 15 minutes.
- Drain on paper towels. Sprinkle with seasoning. Store in an airtight container 1 week, or freeze up to 2 months.
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Last updated: November 1, 2010