This one’s for you, Aunt Patsy. A popular cocktail-hour snack in the deep south, where the pecans grow big and beautiful, this little recipe joins the plethora of delicious preparations concocted by generations of pecan-loving snackers. Crystal is the hot sauce of first choice in my household, and has been since I started using it in New Orleans. It’s not as spicy as Tabasco, but it has an irresistible vinegary flavor. There’s just enough in this recipe to add a snacky tang.
makes about 2 cups
3 tablespoons butter
2 tablespoons Crystal hot sauce
1 tablespoon sugar
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
pinch of cayenne
8 ounces pecans
Combine all ingredients except for pecans in 12-inch nonstick skillet. Heat over medium-low fire, stirring, until mixture begins to simmer. Add pecans and simmer, stirring, until the nuts are well toasted, about 5-10 minutes. Using a slotted spoon, remove to a wax-paper-lined plate and allow to cool.