Buttery Cayenne Pecans

From the kitchen of Carly

Buttery pecans coated in Worcestershire, garlic, mustard, and cayenne. Roasted low and slow until golden and fragrant, these nuts deliver savory heat with every handful. Perfect warm or at room temperature, they keep for days.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 16 tablespoons unsalted butter, melted
  • 12 teaspoons Worcestershire sauce
  • 11 1/4 teaspoons kosher salt
  • 11/2 teaspoon garlic powder
  • 11/2 teaspoon mustard powder
  • 11/2 teaspoon hot sauce
  • 11/4 teaspoon cayenne pepper
  • 14 cups pecans (about 1 pound)

Instructions

  1. Preheat oven to 300°F. Whisk butter, Worcestershire sauce, salt, garlic powder, mustard powder, hot sauce, and cayenne in a medium bowl. Add pecans and toss to coat. Spread out in a single layer in a large cast-iron skillet or on a rimmed baking sheet and roast, tossing occasionally, until pecans are well toasted and spices are fragrant, 25–30 minutes. These are pretty great served warm, or let cool.

  2. Pecans can be made 2 days ahead. Store tightly wrapped at room temperature.