Sunday, December 21, 2008
Wonderfully Easy Tabasco Pecans
I make these savory nibblies every Christmas. I don't have an iron clad recipe, just a procedure. Basically, melt a stick of real butter over a medium flame, then add a whole bunch of pecans (I used 5 smallish bags of pecan halves). Add 1/2 bottle Tabasco (adjust to taste). My paternal grandmother was born on Avery Island in Louisiana, the home of Tabasco, and our whole family loves it. My mother (like so many Louisiana mothers) added Tabasco to my baby bottle.
Add 1 packet of Good Seasons dry Italian Seasoning mix--just sprinkle over the top of the pecans--and stir. Add minced, fresh garlic (if you like--I do) and keep stirring until the pecans are nicely coated. Sometimes I add Hungarian paprika. I always add coarse sea salt and freshly ground pepper to taste. If the pecans look a little dry, add more butter. It helps if you sautee the pecans in a large, oven proof pan. I use copper. Then pop the pan into a 350 oven for, oh, about 20-25 minutes.
My mother bakes hers at 325, but I'm always in too much of a hurry. Just keep your eye on the oven. Stir the pecans every few minutes.
These pecans are also delicious in chicken salad. You can fill them with parsley-filled cream cheese and make little sandwiches, too.