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Last week my mother-in-law sent me home with pecans from her front yard. You would not believe the amount of pecans the old tree produced this year. She has pecans in buckets, cardboard boxes and grocery sacks. I’m talking a ton of nuts people.
Of course I knew immediately what to do with the first batch she gave me. I’ll use her pecans and my own mother’s spiced nut recipe and combine the two for a perfect teaser to set out on Thanksgiving Day.
These spiced nuts are absolutely divine. Make ten times more (if you dare) than you think you’ll need as they’ll be snapped up in a hurry. Mom has made these for as long as I remember and I don’t know where she got her original recipe. Chime in if you remember mom! She keeps them in a glass jar and stores them in the fridge until we can’t hold off resisting them any longer.Print
- 2 c pecans
- 1/2 stick butter
- 3 Tablespoons soy sauce (or gluten-free tamari)
- 5 dash of Tabasco
- 1/2 tsp salt
- Pre-heat oven to 300 degrees. Brown pecans and butter in a rimmed baking sheet for 30 minutes, stirring occasionally. In a small bowl mix pecans with seasonings. Drain. Store in refrigerator (in glass works best).