Written by adam on May 30, 2006
I cooked these up on a whim during my Memorial Day Brisket Odyssey. It was extremely simple to do, and it make for a really good snack while we hangning out and longing for that great barbeque feast. On this particular recipe, I used Aztexan Habanero Supreme Pepper Sauce because folks in my family (mother-in-law included) like it hot.. I thought I might want to use some of the other sauces in my collection later on to test out the different flavors and heat levels.
- 3 cups pecans or pecan pieces
- 3 cloves garlic, minced
- 1/2 Tsp Kosher salt
- 3 TBSP butter
- 3 Tsp. Pepper sauce, such as Tabasco
Preheat oven to 250 degrees Fahrenheit. In a small sauce pan, melt the butter over medium heat then add the garlic, salt, and pepper sauce. Bring to a simmer for minute, then remove from heat.
In a bowl, pour the mixture over the pecans and stir to coat completely. Spread the pecans on a cookie sheet in a single layer, and bake in the oven for about an hour. Give the pecans a stir occaisonally while baking. Remove from oven and let cool on the cookie sheet.