1.5 pounds of shelled pecan halves (about 6 cups)
1/4 to 1/2 stick butter (to taste, but less is better)
1/2 cup Worcestershire sauce
generous helping of sea salt flakes (or regular salt)
cayenne pepper, to taste
ground cinnamon, to taste
Preheat oven to 250 degrees Farenheit.
Melt butter with Worcestershire sauce in a large roasting pan.
Add pecans, stirring to coat nuts with melted butter and Worcestershire.
Stir every 10 or 15 minutes until liquids are absorbed. This slow roasting can take an hour or more. Don't get fidgety and turn the temperature up or the pecans will burn!
Add spices when all liquids are absorbed and the pan is removed from the oven.
While the nuts are still hot, add salt (about 1 teaspoon at a time) until it tastes right to you. Don't add too much or the nuts will be too salty to enjoy later.
Shake in cayenne, stirring quickly so that it is evenly distributed. I like a lot of cayenne, but gentler souls might prefer much less. It is up to you!
Add a bit of ground cinnamon for a softer flavor note that will compliment the cayenne nicely. A little bit will do. Tasters will likely know that something is there, but not be able to identify it is cinnamon.
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