Peppered Pecans

by Nancy Otto

Servings: 2 cups

INGREDIENTS

2 cups pecan halves
1/4 cup butter
1 egg white
Cracked black pepper, to taste
1 teaspoon Worcestershire sauce
1/4 teaspoon cayenne
Dash of Tabasco
1/2 teaspoon dried thyme

INSTRUCTIONS

Heat oven to 325°F. Spread pecans in a shallow baking pan. Toast in the oven 10 minutes. Add butter to pan, return pan to oven until butter melts. Stir to coat pecans.

Beat egg white until foamy, beat in remaining ingredients. Pour over pecans. Bake 30 minutes, stirring every 10 minutes. Cool. Store airtight.

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