Servings: 12
Yield: 3 Cups
2 cups pecan halves
1 cup dried tart cherries
2 tablespoons Worcestershire sauce
1/2 teaspoon cayenne pepper, or to taste (1/2 to 1 teaspoon)
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt, or to taste (1/2 to 1 teaspoon)
1/2 teaspoon ground cumin
1/8 teaspoon dried oregano
2 tablespoons vegetable oil
1. In a medium bowl, combine pecans and cherries. In a small bowl, combine Worcestershire sauce, cayenne, garlic powder, seasoned salt, cumin and oregano; mix well. Pour over pecan mixture; stir to coat.
2. Heat oil in a large skillet over medium heat. Add pecan mixture. Cook, stirring constantly, about 5 minutes. Do not allow mixture to burn. Remove from heat. Spread pecans on waxed paper to cool. Store in a tightly covered container.
Serving size: 1/4 cup
Yield: 3 Cups
2 cups pecan halves
1 cup dried tart cherries
2 tablespoons Worcestershire sauce
1/2 teaspoon cayenne pepper, or to taste (1/2 to 1 teaspoon)
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt, or to taste (1/2 to 1 teaspoon)
1/2 teaspoon ground cumin
1/8 teaspoon dried oregano
2 tablespoons vegetable oil
1. In a medium bowl, combine pecans and cherries. In a small bowl, combine Worcestershire sauce, cayenne, garlic powder, seasoned salt, cumin and oregano; mix well. Pour over pecan mixture; stir to coat.
2. Heat oil in a large skillet over medium heat. Add pecan mixture. Cook, stirring constantly, about 5 minutes. Do not allow mixture to burn. Remove from heat. Spread pecans on waxed paper to cool. Store in a tightly covered container.
Serving size: 1/4 cup
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