Peppered Pecans

3 tablespoons butter
2 large garlic cloves, slivered lengthwise
2 teaspoons Worcestershire sauce
1½ to 2½ teaspoons hot red pepper sauce (depending on how “hot” you like things)
3 cups pecan halves
½ teaspoon salt

These party-perfect pecans (or one of their countless variations) have long been popular down south.

Preheat the oven to 350° F.
Place the butter and garlic in a small saucepan and set over low heat for 2 to 3 minutes or just until the butter melts; remove from the heat and let stand for 5 minutes. Fish out and discard the garlic, add the Worcestershire and hot pepper sauces, and whisk until blended.
Place the pecans in a large mixing bowl, drizzle with the melted butter mixture, and toss until nicely coated.
Spread the pecans on an ungreased baking sheet and bake on the middle oven shelf, stirring often, for about 15 minutes or until nicely toasted. Watch carefully; nuts burn easily. Remove the nuts from the oven, sprinkle evenly with the salt, and toss well.
Spread the nuts on paper toweling, cool to room temperature, then store in airtight containers. Serve with cocktails.