Buttery Cayenne Pecans

dessert kid-friendly pecan bon appétit sugar conscious kidney friendly vegetarian peanut free soy free no sugar added kosher small plates

Natalie Chanin & Butch Anthony

Makes 4 cups

Source

Ingredients

6 tablespoons unsalted butter, melted

2 teaspoons Worcestershire sauce

1 1/4 teaspoons kosher salt

1/2 teaspoon garlic powder

1/2 teaspoon mustard powder

1/2 teaspoon hot sauce

1/4 teaspoon cayenne pepper

4 cups pecans (about 1 pound)

Method

Preheat oven to 300°F. Whisk butter, Worcestershire sauce, salt, garlic powder, mustard powder, hot sauce, and cayenne in a medium bowl. Add pecans and toss to coat. Spread out in a single layer in a large cast-iron skillet or on a rimmed baking sheet and roast, tossing occasionally, until pecans are well toasted and spices are fragrant, 25–30 minutes. These are pretty great served warm, or let cool.

Pecans can be made 2 days ahead. Store tightly wrapped at room temperature.