And I wonder why I have to keep King Daddy on a strict portion-control diet. It’s because I’m an enabler and I can’t help myself, especially when the weather turns cool. So I just got back from my beloved Publix, where I bought 23 bags of Halloween candy because it’s 50 percent off. And now I’m making these ridiculously rich roasted pecans that are drenched in butter and hot sauce. What is my issue?
I hope he doesn’t read this.
There are certain things that are required when the weather turns cool. One is a big pot of chili. Another is that egg nog with bourbon in it that only makes an appearance in November and December. And I am compelled to make these roasted pecans. The original recipe, which I got from a distant acquaintance, called for two tablespoons of butter so naturally I add three.
How you pronounce “pecan” has a lot to say about where you’re from. Down here, it’s pronounced Pee-KAHN. But if you live in the North, many times it’s pronounced PEE-Can. When I hear someone pronounce the word as PEE-Can it grates on my nerves a little, but naturally I don’t say anything because they don’t know any better. They’re not from around here.
So the Pee-KAHNS are cooling on the counter after which I will display them in a beautiful nut jar I got a few years ago and I will carefully monitor the speed at which the level of nuts in the jar drops.
And then I’ll make some more. Bless my heart.
- 1 pound pecan halves
- 3 tablespoons butter
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon pepper
- Dash of Tabasco Sauce
- Sea salt in a coarse grinder
- Preheat oven to 325 degrees.
- Melt the butter (I do this in the microwave using a coffee cup) and add the Worcestershire sauce, salt, pepper and Tabasco. Line a large rimmed cookie sheet with foil and mound the nuts in the center. Pour the butter mixture over the nuts and coat thoroughly, spreading them out into a single layer.
- Bake for 10 minutes. Stir to redistribute nuts and bake another 10 minutes or until nuts are a golden brown. After removing them from the oven, sprinkle with coarse sea salt and stir one more time. Let cool completely before storing them in a glass jar.