Some of you might have read about my little escapade to Chicago a while back. Well call me Little Miss Manner (or an overachiever) but I hate to show up empty handed. I did make a chocolate tart and I was making a couple of appetizers but I needed a little something that said: “thanks for inviting me, here is a bowl of nuts”! OK, not really say that, but truthfully I love to make little things for people that will make them smile and think of me. I need approval people!!!!!
I like to put these little nuts in different containers. Sometimes my mood dictates the container, sometimes the fact that it’s 10pm and I am not seeing clearly might be a factor! Regardless, I think these little spicy nuts are so tasty what ever they come in.
2 cup pecans cut in half (don’t sweat the small stuff…just chop away!)
1/4 cup melted butter
1 teaspoon fresh rosemary finely chopped
2 tablespoon Worcestershire sauce
1 teaspoon soy sauce
1/2 teaspoon hot sauce (I used Chalula’s but Tobasco works)
1/2 teaspoon salt (I used sea salt but kosher works well)
Spread your pecans on a cookie sheet and toast them in a 375F oven for 3 minutes. Let them cool for 1 minutes then put them in a large bowl and toss well with all the ingredients. Spread the pecans and the juices on your cookie sheet and put this back in your oven for 6 minutes. Toss half way through, once done and fragrant let the pecans cool to room temperature. Finally put the pecans in your container or in a bowl!
These are great for cocktail parties or game night!
Printer friendly version: Cocktail Pecans
Peace and pecans,