"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Seasoned Pecans Recipe

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This recipe for Seasoned Pecans, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bob Kortkamp
Added: Tuesday, December 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb Pecan Halves
3 T Butter or Margarine
1 T Worcestershire Sauce
1 tsp Lemon Juice
1 1/4 tsp Lawry Seasoned Salt
1/4 tsp Garlic Salt
1/8 tsp Celery or Onion Salt
1 1/2 tsp Sugar
1/2 tsp Pepper

Directions:
Directions:
Preheat oven to 250. Heat pecans in a large pan for 10 minutes. In a small pan melt butter with Worcestershire sauce and lemon juice. In bowl mix Lawry Seasoned Salt, garlic salt, celery or onion salt, sugar and peppers. After 1st heating of pecans, pour melted liquid over the pecans and mix well. Spread pecans out in a single layer and sprinkle with 1/4 of the dry seasonings. Turn the pecans over and repeat sprinkling with 1/4 of the dry seasonings. Place pecans back in large pan and heat in oven for 15 minutes. Remove pecans from oven and sprinkle remaining 1/2 dry seasonings over pecans. Mix well, return to large pan and heat in oven for 10 minutes. Remove from oven and cool on paper towels. Stores for up to 4 weeks in an airtight container.

 

 

 

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