- Servings: 3 cups
Ingredients:
| 1 Tbsp | Butter, no substitute), melted |
| 2 Tbsp | Worcestershire Sauce |
| 4 tsp | Red Chili Powder, new mexico-style or ground ancho chilies |
| 4 tsp | Soy Sauce |
| 2-3 tsp bottled | Hot Pepper Sauce |
| 2 cloves | Garlic, minced |
| 1 Tbsp | Brown Sugar |
| ΒΌ tsp | Ground Cinnamon |
| 3 cups | Pecan Halves |
Directions:
1. Combine the melted butter, Worcestershire sauce, chili powder, soy sauce, hot pepper sauce, garlic, brown sugar, and cinnamon in a large bowl. Add nuts; toss to coat evenly. Transfer to a 13-by-9-inch disposable foil pan.
2. Arrange mesquite or hickory chips over charcoal or place them in a small foil tray and set on gas coals.
3. Grill nuts over indirect, very low heat about 25 minutes or until nuts are dry and crisp, stirring every 10 minutes. Watch carefully the last 10 minutes of grilling, because the nuts will burn easily.
4. Remove from heat; cool. Store in an airtight container at room temperature up to 3 days.
