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.
(Herb Day 2014 hospitality table recipe)