Spiced Pecans

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Grab a handful of this sweet and savory holiday snack from chef Timothy Willis, but fair warning: you won’t be able to stop munching on them. The lightly roasted nuts are divinely addictive and make a lovely addition to a cheese and charcuterie spread. If pecans don’t appeal to you, substitute almonds or cashews. Just be sure to serve the buttery, bite-sized nibbles in the proper way — with an appropriately strong mixed drink.


Yields: 1 lb.


  • 1 pound pecan halves
  • 2 tablespoons unsalted butter
  • 2 tablespoons orange juice
  • 1/4 cup Worcestershire sauce
  • 6 drops tabasco sauce
  • 1 tablespoon granulated sugar
  • Salt, to taste


  1. Preheat oven to 300 degrees.
  2. Combine the pecans with the butter, orange juice, Worcestershire and tabasco in a large sauté pan.
  3. Place on medium heat on cook, stirring, until the liquid is absorbed (about 5 minutes).
  4. Toss pecans with sugar and salt and toast for 20 minutes on a baking sheet.

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