Ingredients:
2 c pecan halves
1/4 c brown sugar firmly packed
1/4 c melted butter 4 tsp Mexican hot pepper sauce (Cholula)
1 tsp salt
1/2 tsp black pepper
Preheat oven to 350.
Lightly spray olive oil on a cookie sheet (cover cookie sheet with foil).
Mix all ingredients.
Spread on pan in one layer.
Bake 10 minutes until lightly toasted, stirring once.
Cool.
(Herb Day 2014 hospitality table recipe)
