Hot Roasted Pecans

Curtis Aikens recipe modified by Pat Tyler

(pecans)

Yield: 2 Cups

Ingredients

1½ Tbsp unsalted butter
1 tsp kosher salt
¼ tsp cayenne pepper
Splash of white wine (to dissolve the salt)
2 C pecans

Note:

A 12 oz. package of pecan halves contains about 3 cups.
Here is the recipe for 3 cups of pecan halves:
2 Tbsp unsalted butter
1½ tsp kosher salt
⅜ tsp cayenne pepper (or ½ tsp cayenne for spicier mix)
White wine to dissolve the salt
3 C pecan halves

Instructions

1. Begin with the nuts at room temperature.
   Coming straight from the refrigerator or freezer the nuts will solidify the melted butter!
2. Preheat oven to 350°.
3. Melt butter.
4. Put pecans in a plastic lidded food container or zipper plastic bag.
5. Pour a bit of white wine in a small container, add the salt and cayenne. Stir until the salt is dissolved. Then proceed by adding to the melted butter.
6. Pour mixture over 2 cups pecans, tossing to coat them.
7. Bake the nuts on a cookie sheet at 350° for 10 minutes or until nuts are beginning to brown. Remove immediately to drain on paper towls.
8. ... Or, brown in a sauté pan on top of the stove. If using this method, stir constantly to prevent burning.