Deviled Pecans

It’s almost Thanksgiving, and the Youth Fellowship kids at church are selling pecans to raise money for their projects. I love having lots of pecans available to munch on. One of our favorites is deviled pecans. They’re wonderful to have handy when you have guests over. Here are two versions, both are great.

Deviled Pecans

One pound of pecan halves
1/3 cup butter or margarine, melted
1 teaspoon Worcestershire sauce
3/4 teaspoon salt (have substituted seasoned salt)
1/2 teaspoon Tabasco hot sauce or more if you like them HOT

Place pecans in a 13-x 9-x 2-inch pan. Combine butter and seasonings, pour over pecans and stir to coat. Distribute pecans evenly in pan; bake at 300 degrees for 20 minutes, stirring twice. (It’s important to stir so they all get coating and bake evenly). Cool and store pecans in an airtight container. Yield 4 cups

This version is sweeter. I don’t know which version I prefer. I’ll probably make both of them during the holiday season.

Spicy Pecans
1/3 cup Dijon mustard
3 tablespoons honey
1/4 cup melted butter
1 pound pecan halves
1/2 teaspoon Tabasco or other hot pepper sauce
1/4 teaspoon freshly ground black pepper

Heat oven to 275°. Line large baking sheet with aluminum foil. Combine mustard, honey, butter, hot pepper sauce, and pepper in a shallow bowl; blend well. Add pecans; toss to coat well. Spread pecans in single layer on baking sheet. Bake for 10 minutes. Stir to turn; bake for another 10 minutes. Watch closely to make sure they don't burn. Remove pans to wire rack; cool completely. Transfer nuts to tightly covered containers. Store in cool, dry place. The pecans will keep for about a week if tightly covered.