HOT SHOT CHERRIES AND PECANS

Ingredients

  • 2 cups pecan halves
  • 1 cup dried tart cherries
  • 2 tablespoons Worcestershire sauce
  • 1/2 to 1 teaspoon cayenne pepper, or to taste
  • 1/2 teaspoon garlic powder
  • 1/2 to 1 teaspoon seasoned salt, or to taste
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon dried oregano
  • 1 to 2 tablespoons vegetable oil

Directions

In a medium bowl, combine pecans and cherries. In a small bowl, combine Worcestershire sauce, cayenne, garlic powder, seasoned salt, cumin and oregano; mix well. Pour over pecan mixture; stir to coat.

Heat oil in a large skillet over medium heat. Add pecan mixture. Cook, stirring constantly, 4 to 5 minutes. Do not allow mixture to burn. Remove from heat. Spread pecans on waxed paper to cool. Store in a tightly covered container.

Makes about 3 cups.

Servings 0