SPICY SMOKY PECANS

SPICY SMOKY PECANS image

Yield 2 cups

Number Of Ingredients 8

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2 cups husked shelled raw Spanish peanuts (10 oz)
4 tsp Worcestershire sauce
1 tbsp liquid smoke flavoring
2 tbsp (1/4 stick) butter
2 tsp distilled white vinegar
2 tsp hot pepper sauce (Tabasco)
3/4 tsp salt
1/8 tsp cayenne pepper

Steps:

Preheat oven to 325 degrees F. Line jelly roll pan with foil. Toss pecans, Worcestershire sauce and liquid smoke in a bowl. Let marinate at room temperature, stirring occasionally, about 30 minutes. Position rack in center of oven and preheat to 325 degrees F. Melt butter in heavy large skillet over medium-low heat. Cool slightly. Stir in vinegar, hot pepper sauce, salt and cayenne. Return to skillet to heat. Scrape in nuts and marinade. Stir to coat nuts, about 30 seconds. Return nut mixture to jelly roll pan. Bake until deep golden brown, stirring occasionally, about 20 minutes. Transfer pan to rack and cool. Let stand uncovered 6 hours to dry. (can be made 1 week ahead. Store nuts in air tight container at room temperature)